Mini Dutch Apple Pies

2 pies



total time


3 tablespoons unsalted butter

2 honeycrisp, snapdragon, or pink lady apples

1 tablespoon lemon juice

1/3 cup flour

2 teaspoons modified corn starch

1/3 cup + 2 teaspoons water

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon or more of vanilla

pinch of salt

Mixed spice to taste (can substitute cinnamon and nutmeg)

1 box pie crust mix, or one box of premade pie crust

2 8-oz ramekins


Macerate the apples:

Peel and cut apples into cubes. Toss with lemon juice, a small amount of brown and granulated sugar until coated. Sprinkle a pinch of salt, and season with mixed spice. Stir again, then set in strainer over a bowl, and collect the juices. Let sit for at least 1 hour, ideally 2 or more.

Make pie crust:

Pre-made crust - Set aside portion of pre-made crust, based on ramekin size. Put in fridge until ready to bake.

Pie crust mix - Follow instructions on the pie mix box. Work the dough until all dry ingredients are incorporated and absorbed ice water/fat. Split dough into two, and put one half in the fridge for at least 1 hour. (You can freeze the other.)

Cook apple filling:

Heat up saucepan on medium-low heat. Place in 1 tablespoon of butter. Take liquid in the bowl, and and add to pan, stirring regularly to avoid burning. Add vanilla. Add 1/4 cup of the brown sugar. Add 1/3 cup of water, and melt the sugar. Mix corn starch and 2 teaspoons of water together in a small bowl to make a slurry. Add slurry to the pot, and stir until sauce is thickened. Stir until the sauce is at the consistency you want. Then turn off the heat, and allow mixture to cool.

Once cool, mix together with the apples in the bowl. Season again with mixed spice as desired.

Make crumble:

Add flour, mixed spice, and remaining brown and granulated sugar in a bowl. Melt two tablespoons of butter. Add butter slowly to the dry ingredients, and mash with a fork until you get a sandy texture with clumps.

Put pie in ramekins:

Grease ramekins with neutral oil or butter. Roll out dough to approximately 1/8 inch thickness, and cut out circles slightly larger than the ramekins. Flour the working surface and roller as needed to prevent sticking. Place crust on bottom and side of ramekin. Add in cooled apple filling, placing in apples first, then adding liquid filling as desired. Top with generous amount of crumble.

Bake and serve:

Place ramekins in the over on the middle rack, on a baking sheet. Bake for 35-45 minutes total. At the 30 minute mark, place a foil tent over the top of the pies to prevent the crumble top from burning.

Remove from oven, and allow to cool. Check the crust after 5 minutes of cooling; if undercooked, place back in the oven for another 10-15 minutes, checking every 5 minutes.

Serve alone, or with ice cream.


Recipe accounts for 2 pies in 8 oz ramekins, 4 inches wide and 2 inches deep.

Adjust all values to taste, except the pie crust. You should have excess butter when making the crumble. You should also have excess apple filling.

2 pies



total time
Start Cooking