Cookwith

Name: Small Batch Classic Apple Pie (6-Inch)
Prep time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust (or half a homemade recipe, enough for bottom and top of 6-inch pie); 2 medium tart apples (such as Granny Smith or local BC apples), peeled, cored, and thinly sliced; 1/4 cup granulated sugar; 1 tbsp light brown sugar; 1/2 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1/8 tsp fine sea salt; 1/2 tbsp lemon juice; 1/2 tbsp all-purpose flour; 1/2 tsp vanilla extract; 1 tbsp unsalted butter, cut into small pieces; 1 egg, beaten, for egg wash; 1 tsp coarse sugar for sprinkling (optional)

Small Batch Classic Apple Pie (6-Inch)

CrushedLemon1034

This scaled-down apple pie is perfect for cozy evenings, intimate gatherings, or when you want a homemade treat without leftovers. Using a 6-inch pan means fewer ingredients and no waste, letting you focus on perfecting your pie technique. Crisp BC apples are enveloped in a spiced, buttery filling and a tender, golden crust. It's just the right size for sharing—or savoring solo over a couple of days. A sprinkle of coarse sugar on top provides delightful crunch and sparkle, and the smaller format bakes up quickly and evenly for picture-perfect slices.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Place a rack in the lower third of the oven. Lightly grease a 6-inch pie pan.
Roll out pie crust and line the bottom and sides of the pan, leaving a slight overhang. Chill in fridge while preparing filling.
In a mixing bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, flour, and vanilla until well coated.
Fill the chilled pie crust with the apple mixture, mounding apples slightly in the center. Dot with butter pieces.
Roll out remaining crust and cover the apples. Trim excess dough, crimp edges to seal, and cut a few small slits in the top for venting. Brush with egg wash and sprinkle with coarse sugar if desired.
Bake on a lower oven rack for 30-35 minutes, until crust is golden and filling is bubbling. If browning too quickly, tent loosely with foil after 20 minutes.
Cool on a rack for at least 2 hours before slicing for neat slices. Serve warm or at room temperature with vanilla ice cream or whipped cream.