A recipe that makes exactly 2 slices of perfect apple pie!
I created a quarter pie pan out of foil, to bake my small-batch of apple pie in, to create a quarter of a pie, for when you only need a small batch, instead of an entire pie! Less ingredients, less cleanup and perfect portion control. It all starts with 2 apples.
You can use store bought refrigerated pie crust, but this small batch recipe is super simple to whip together and makes the perfect amount. Press it into the quarter pan, add the filling and you're ready to bake!
It comes out absolutely perfect. I like to serve it with a scoop of vanilla ice cream, or some fresh whipped cream!
If you give it a try, be sure to tag me in a pic on social media at @lindsayannbakes
- ♥ -
Small Batch Apple Pie for Two
Yield: 2 slices
Ingredients
Crust:
Filling:
Crust:
- 1/2 cup + 2 tablespoons (75g) all-purpose flour
- 3/4 teaspoons sugar
- 1/4 teaspoon salt
- 4 tablespoons (1/2 sticks/2oz) unsalted cold butter, cut into little cubes
- 1-2 tablespoons ice cold buttermilk (or ice water)
- beaten egg or extra buttermilk, for egg wash on top of crust before baking
Filling:
- 2 medium granny smith apples, cored, peeled and sliced
- 2 tablespoons white sugar
- 2 tablespoons packed brown sugar
- 2 tablespoon flour
- heaping 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons melted butter
- 1 tablespoon water or apple juice
- 1/2 teaspoon vanilla extract
Directions
Pan:
Take a piece of foil and fold it into a long strip. Measure it to fit the length of your pie dish and cut off the excess. Fold it in half and make an L shape. Place in pie dish, to section off 1/4 of the pie dish. Fold a piece of foil underneath and up the sides to create a bottom of the foil "L" and cut off the rounded edge.
Crust:
Whisk together flour, sugar and salt in bowl. Cut in cubed butter using a pastry blender or 2 knives.
Mix in buttermilk, 1/2 tablespoon at a time, until dough just starts to come together. It will be slightly shaggy, not a perfect looking dough ball and definitely not wet or sticky at this point. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, and it holds together.
Turn dough onto a piece of plastic wrap. Form dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 1-2 hours or up to 5 days (or freeze up to 2 months).
Once chilled, let the dough soften to room temperature for about 5-10 minutes and roll out on a piece of parchment paper, 1/4" thick, sprinkling with flour as needed and rotating dough 1/4 turn as you go, to eliminate sticking.
Use the foil triangle as a guide to slice the dough into shape, making sure to leave about 2 inches past the edge of the foil, so it is long enough to go up the side of the pie dish. Use foil as a guide to slice off excess dough. Place the foil back into your pie dish and press the bottom crust on top and up the side. Refrigerate pie dish while you prepare the filling. Use excess dough to create a pretty lattice top and cut out shapes for the boarder, if desired and set aside.
Filling:
Preheat oven to 350°F.
Core, peel and slice your apples. Place in a large mixing bowl. Add the rest of the ingredients and mix until apples are fully coated. Pour into prepared pie crust (or store in the fridge for a few days, if making in advance). Top filling with lattice pattern and add cut out shapes around the edge. Brush top with egg wash or buttermilk.
Bake at 350°F. for about 35-45 minutes, or until the crust is golden, apples are tender and filling is hot and bubbling.
Cool for at least 2-3 hours at room temperature before serving, to allow filling to thicken. Slice in half to create 2 slices of pie. Serve warm, a la mode, with vanilla ice cream or whipped cream, if desired. Cover leftovers and refrigerate for up to 5 days; reheat for 10 minutes at 350°F.
Cool for at least 2-3 hours at room temperature before serving, to allow filling to thicken. Slice in half to create 2 slices of pie. Serve warm, a la mode, with vanilla ice cream or whipped cream, if desired. Cover leftovers and refrigerate for up to 5 days; reheat for 10 minutes at 350°F.
