Apple Pie for Two...or for just one if you do not feel like sharing!
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Apple Pie for Two

Apple Pie for Two makes two perfectly sized pies to enjoy after a romantic meal, or when you just need a smaller dessert!
Prep Time10 mins
Cook Time35 mins
Chilling Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: apples, dessert, dessert for two, pie
Servings: 2 Servings
Calories: 1089kcal
Author: Lisa Johnson


Pie Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 cup COLD butter (cut into cubes)
  • 1/4 cup ICE water

Apple Filling

  • 2 Granny Smith apples (about 3 cups)
  • 1/2 Tablespoon fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • dash ground nutmeg
  • 1 Tablespoon unsalted butter (divided)
  • 1 egg, beaten (optional)
  • decorative sugar (optional)


Pie Crust

  • Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter.
  • Pulse/mix ingredients until they resemble a coarse meal.
  • Drizzle the cold water one Tablespoon at a time over the mixture. Continue to pulse until mixture holds together. It should be evenly moist, but not wet.
  • Turn the dough out onto a well floured work surface. Pat ball down into a disk, wrap with plastic wrap, and chill in the refrigerator for 20 minutes

Apple Filling

  • Peel, core, and thinly slice the apples. Cut the apple slices into quarters.
  • Toss the apple slices with lemon juice. Add the sugar, cinnamon, and nutmeg; toss to combine. Set aside.

To Assemble

  • Divide the pie crust into 4 equal pieces. Place one piece on a well floured work surface and roll out to 1/8th inch thick and slightly larger than the ramekin.
  • Press the pie crust into the ramekin and trim the edges with a sharp knife. Repeat with the second piece of dough.
  • Divide the apple filling between the two crust-lined ramekins and top each with a 1/2 tablespoon of butter.
  • Roll out the two remaining pie crusts and place on top of your pie(s), or cut-out shapes with mini cookie cutters/stamps.
  • Arrange the cut-out shapes over the top of the apple slices and butter.
  • Optional: brush the cut-outs with beaten egg and sprinkle with decorative sugar.
  • Place the ramekins on a parchment lined baking sheet and bake in a preheated 350 degree oven for 35 to 40 minutes, until golden brown and the filling in bubbly.
  • Allow to cool for ten minutes then serve with or without Vanilla Ice Cream!


  • I used (2) 4-inch (8-ounce) Porcelain Ramekins.
  • I used these Leaves Cookie Stamps.
  • I used Granny Smith apples, but you could also use Golden Delicious. Both are tart, so you might want to mix with a sweeter Gala or Rome apple.
  • Yes, I do still use my Apple Peeler, Corer, Slicer to get perfectly sliced apples! Mine is actually an old Pampered Chef version, but this one looks much nicer without having to clamp it down to the counter top.
  • I did not use all of the dough for my two pies, but I didn’t want to come up short. Bake additional shapes to top with jam or wrap and freeze for later.
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Calories: 1089kcal | Carbohydrates: 147g | Protein: 10g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 137mg | Sodium: 993mg | Potassium: 295mg | Fiber: 7g | Sugar: 69g | Vitamin A: 1690IU | Vitamin C: 9.8mg | Calcium: 49mg | Iron: 4.6mg