Cookwith

Name: Small-Batch Classic Apple Pie (6-inch)
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 1/2 tsp granulated sugar; 1/4 tsp salt; 6 tbsp cold unsalted butter, cubed; 3-4 tbsp ice water; 2 medium crisp apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced thin; 1/4 cup granulated sugar; 1 tbsp brown sugar; 1/2 tsp ground cinnamon; Pinch of ground nutmeg; 1 tsp lemon juice; 1/2 tbsp cornstarch; 1 egg, beaten (for egg wash); 1 tsp coarse sugar (for sprinkling, optional)

Small-Batch Classic Apple Pie (6-inch)

CrushedLemon1034

This small-batch apple pie is perfect for cozy evenings or intimate gatherings, making just enough for a couple to share (or for two generous servings!). With a tender, flaky butter crust and a filling packed with fresh, spiced apples, every bite bursts with comforting flavor. The lattice top adds a rustic, Instagram-worthy touch, while scaling down to a 6-inch pan means you get all the charm of a classic pie without excess. Each step is designed to maximize flavor and minimize waste, so you enjoy a bakery-quality treat at home, even in small batches.

Ingredients

Instructions

Preheat the oven to 400°F (200°C).
In a medium bowl, whisk together flour, 1/2 tsp sugar, and salt. Cut in the cold butter using a pastry cutter or fingers until pea-sized crumbs form.
Drizzle in ice water, 1 tbsp at a time, mixing just until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
While dough chills, toss sliced apples with 1/4 cup sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside to macerate.
On a lightly floured surface, roll out 2/3 of the dough to fit a 6-inch pie pan. Gently press into pan, trimming edges. Prick base with a fork.
Fill with apple mixture, mounding slightly in the center. Dot with a few small pieces of leftover butter if desired.
Roll out remaining dough and cut into strips for a lattice top, or cover with a full round for a classic top crust. Seal and crimp edges.
Brush crust with beaten egg and sprinkle with coarse sugar if using.
Bake on a baking sheet for 35-40 minutes, until crust is golden and juices bubble. If browning too fast, tent loosely with foil.
Cool at least 1 hour before slicing to allow juices to set.