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Apple Pie for Two

A classic mini apple pie recipe drizzled with a delicious bourbon salted caramel sauce.

Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Resting Time 30 minutes


For the Crust

  • 1-1/4 Cup Flour
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 3 tbsp Butter unsalted, chilled and cubed
  • 6 tbsp Vegetable shortening chilled
  • 1 tbsp Ice water
  • 1 tbsp Vodka

For the Filling

  • 1/4 Cup Sugar
  • 1/4 Cup Brown sugar packed
  • 1-1/2 tbsp Flour
  • 1/2 tsp Cinnamon
  • 1/8 tsp Ginger
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cardamom
  • 2 Green apples peeled and thinly sliced
  • 1 tsp Lemon juice

For the Apple Pie

  • 1 tbsp Butter unsalted, cubed
  • 1 Large Egg white
  • Demerara sugar for topping


For the Pie Dough

  1. Mix the flour, salt, and sugar together in a large bowl.

  2. Add the butter and shortening. Cut the fats into the flour using a pastry blender until they are pea-sized.

  3. Stir ice water and vodka together. If you don't have vodka on hand, you can omit for this recipe and just use more water. Vodka simply makes a flakier crust. Slowly add 1 tsp at a time, mixing with a spoon as you go, until dough forms large clumps.

  4. Transfer dough to floured surface and fold the dough into itself until it forms a ball. Divide in half and wrap in plastic wrap. Refrigerate at least two hours.

For the Filling

  1. Core, peel, and slice your green apples and place into large bowl.

  2. Add remaining ingredients and stir until apples are fully coated.

For the Apple Pie

  1. Preheat oven to 375°F.

  2. Roll out dough and line 6-inch pie pan with bottom crust. Trim edges.

  3. Fill with apple mixture and place butter on top. Brush edges with egg white.

  4. Roll out the rest of the dough and place over the filling. Trim, seal, and pinch the edges. Create whatever kind of crust border you would like. Cut slits into the top of the crust to provide ventilation.

  5. Brush with remaining egg white and sprinkle with Demerara sugar.

  6. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 20-25 minutes, until crust is golden brown.

  7. Cool on wire rack. Serve with caramel sauce.