Deep dish Apple Pie, but make it mini

I’ll be honest, I was worried something would be compromised halving a recipe like this — and i was not confident half was the right quantity for a mini pie pan.

I’m happy to report that halving BA’s Best Apple Pie was the perfect amount for a 6 1/2 inch mini pie pan. You will have some leftover apple filling, but that’s always been the case for me when I make the full version of this.

I got this mini pie pan from Crate & Barrel because it was the only one I could find in stock at a store nearby. Fortunately, it’s cute and worked well — I also got two because they were on sale!

While making a whole pie amazing, unless you’re feeding a big crowd, making it small is incredibly functional. And, it also made the process feel more manageable too because everything was smaller/less. Overall, I can’t wait to use these baby pie pans another time.

Some notes to help:

• When making the crust, you can simply half the amount — and you can still separate it into two pieces for the top and bottom crusts. I weighed mine to make sure they were even.

• For some reason, I always accidentally skip the step of adding butter on top of the filling and freezing the pie before baking. It still turns out great, but be better than me.

• Naturally, this size pie doesn’t bake as long. I started with 30 minutes, checked it, then did 5-10 minute increments from there. Mine was done at about 50 minutes.