Small Apple Pie Recipe: A Perfectly Portioned Delight

This recipe delivers a delicious, individual-sized apple pie, perfect for satisfying your sweet tooth without the commitment of a full-sized pie. It's ideal for a quick dessert, a charming treat for guests, or simply a personal indulgence. This recipe focuses on simplicity and deliciousness, making it perfect for beginner bakers.

Ingredients:

This recipe yields one small (6-inch) apple pie. You can easily multiply it for more servings.

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 1/4 cup ice water

For the Filling:

• 1 medium apple (Granny Smith, Honeycrisp, or a mix are great), peeled, cored, and thinly sliced
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon juice (optional, enhances flavor and prevents browning)

Instructions:

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
3. Add water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
4. Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.

Assembling the Pie:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Prepare the filling: In a medium bowl, combine the sliced apples, sugar, cinnamon, nutmeg, flour, and lemon juice (if using). Toss gently to coat.
3. Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 6-inch circle. Transfer the dough to a 6-inch pie plate or oven-safe skillet.
4. Add the filling: Pour the apple filling into the pie crust.
5. Top with remaining dough: Roll out the remaining dough and either cut it into strips for a lattice top, or simply place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
6. Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
7. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

Tips for the Perfect Small Apple Pie:

• Use cold ingredients: Cold butter and ice water are crucial for a flaky crust.
• Don't overmix the dough: Overmixing develops the gluten, resulting in a tough crust.
• Blind bake (optional): For a crispier bottom crust, pre-bake the crust for 10-12 minutes before adding the filling.
• Adjust sweetness: Adjust the amount of sugar according to your preference and the sweetness of the apples.
• Add spices: Experiment with other spices like allspice or cardamom for a unique flavor.
• Serve warm or cold: Enjoy your small apple pie warm with a scoop of vanilla ice cream or cold for a refreshing treat.

This small apple pie recipe is a fantastic way to enjoy a classic dessert in a manageable portion. The individual size makes it perfect for portion control and minimizing leftovers. Enjoy!