Easy 6-Inch Apple Pie for Two
This small apple pie is cozy, classic, and packed with tender apples and warm spices. The double crust gives it that bakery-style look, and the 6-inch size means no waste.
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Ingredients
- 1 ¼ cups all-purpose flour 150g
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- 2 tablespoons cold shortening
- 3 to 4 tablespoons ice water
- 2 Medium apples Peeled and sliced
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon flour or ClearJel my favorite ClearJel
Instructions
- Make the dough: In a medium bowl, whisk together flour, sugar, and salt. Cut in cold butter and shortening until crumbly. Drizzle in ice water, mixing just until dough holds together. Divide into two discs (one slightly larger). Wrap and chill 30 minutes.
- Prepare the filling: In a separate bowl, combine sliced apples with sugar, spices, lemon juice, and thickener. Let sit for 5–10 minutes.
- Roll and fill: Roll out the bottom crust to 8 inches, fit into the pan, and fill with apple mixture. This is my favorite deep-dish 6 inch pie pan.
- Top and finish: Roll out top crust, cover pie, trim excess, and crimp edges. Cut steam vents and brush with egg wash if desired.
- Bake: Place on a baking sheet and bake at 375°F (190°C) for 40–45 minutes until crust is golden and juices bubble.
Notes
Baker’s Notes
- Best apples for baking: Use firm varieties like Granny Smith, Honeycrisp, or a mix to get the right balance of tartness and structure.
- Using a food processor: You can make the dough in a food processor by pulsing the flour, sugar, and salt, then adding cold butter and shortening until crumbly. Pulse in the water just until the dough comes together.
- Don’t skip the chill: Chilling the dough for at least 30 minutes helps prevent shrinking and ensures a tender, flaky crust.
- Egg wash & sugar topping: For that golden bakery-style finish, brush the top crust with an egg yolk mixed with a splash of water or cream. Sprinkle with coarse sugar for added crunch and sparkle.
- Bake time adjustments: Oven times vary. If your crust is browning too fast, tent the pie with foil. Bake until the top is golden and the filling is bubbling through the steam vents—usually around 40–45 minutes for a deep dish 6-inch pie.
