small apple pie


  2. 2 Granny smith apples
  3. 2 Honey crisp apples
  4. 1 Tablespoon Lemon juice
  5. 1/4 Cup Brown sugar
  6. 1 Tablespoon Cinnamon
  7. 1/2 Teaspoon Nutmeg
  8. 2 Tablespoon Butter
  9. 1 Tablespoon Water
  10. CRUST:
  11. 2 3/4 Cup Shawnee Mills All Purpose Flour
  12. 1 Tablespoon Sugar
  13. 1/2 Teaspoon Salt
  14. 8 Tablespoon Unsalted butter
  15. 1/3 Cup Cold water
  16. 8 Tablespoon Shortening
  17. 2 Tablespoon Heavy cream

Get ready to sink your teeth into the most delicious, mouth-watering apple pie you’ve ever tasted. A perfect blend of sweet and spice, wrapped in a flaky, buttery crust that will melt in your mouth. And the best part? They are small enough to enjoy on your own, but you’ll want to share!



  1. Using a food processor, pulse sugar, shortening, salt, butter, and flour together until lightly incorporated
  2. Next, add cold water and pulse the food processor until a shaggy dough forms 
  3. Then, use a large spoon to turn the dough out onto your countertop and divide the dough in half, and form two discs 
  4. Wrap each disc with plastic wrap and let the dough chill in the refrigerator for 2 hours 
  5. Peel each apple, then cut apples into thin slices
  6. Add a large pot to the stove and turn on medium heat
  7. Add sliced apples, lemon juice, brown sugar, cinnamon, and nutmeg to the pot
  8. Once the sugar has dissolved, add 2 tablespoons of butter and 1 tablespoon of water, then reduce the heat to low until the apple filling has thickened  (7-10 minutes) 
  9. Remove one disc of dough from the fridge and roll out until ¼ inch thick
  10. Flour your counter to avoid the dough from sticking, and use the top of a large drinking glass (about 5 inches wide) to cut circles into the dough 
  11. Scoop 2T of apple filling into each circle and place them into the fridge (you’ll add the top to them further in the directions)
  12. Remove the final disk from the fridge and roll out dough ¼ inch thick
  13. Set the oven to 400°F 
  14. Cut circles into the dough using the same glass as Step 10 (you need the circles about 5 inches in width) 
  15. Remove the dough from the fridge that contains the pie filling. Top each separately with the dough circles that you just created.
  16. Crimp the crust around the edges of the circles with a fork to close the dough, preventing the filling from spilling out
  17. Brush the top of the dough with heavy cream and place in the oven for 14-15 minutes

Cool and enjoy 

Recipe compliments of Chef Amari