Stove-top Mini Apple Pie




How to make a one-man apple pie fresh on your stove. All you need is a small pot, a small pan, foil, a stove, and some ingredients.

Step 1: Gather Your Ingredients


Some kind of pre-made crust, like this crust mix
an apple
a little flour
a little butter (<1tbsp)

a knife and cutting board
a small pot
a small pan
a small lid
a stove
some foil to fit in the pan

Step 2: Make the Filling

Peel your apple and dice it up. Or core it and slice it, then peel it, then cut it up smaller like i did. Either way, eat the peel. It's crunchy, good for you, and tasty, especially if you have a fuji apple.

Toss it in your small pot with your butter. Add a light coat of sugar and a dash of each of your spices. I used ginger, cinnamon, cloves, and nutmeg. I put a lot of spices in, plus I used brown sugar, so mine is pretty dark. Sprinkle in a little water and a pinch of flour. Cover and simmer gently while you make the crust. My stove was set to 4 out of 10.

Step 3: Make the Crust

Follow the directions on your crust mix to make 1/4 cup ball of dough, or cut out a 3-4" circle from refrigerated dough.

Line your pan with a square of foil just a little bigger than it. Mist it with some nonstick spray. Flatten your dough into a 1/4" thick disc and center it on the pan. Fold the edges back in to dam your filling in.

Put it on a burner under pretty low heat. I do 3 out of 10. Take the lid from the pot and cover your pie to create a mini oven out of the pan. It works well at a low heat because the convective heating of the air trapped between the lid and the foil cooks the top as fast as the conductive heating from the heating element through the pan. Thus it prevents burning and cooks even faster than a conventional oven (smaller airspace to heat).

The apples should have softened by now; if so, turn the heat off, if not, keep it going uncovered. If it starts to get too sticky, drizzle some water and stir before taking it off the heat.

It takes about 10 minutes to cook the crust. At this setting on my stove, the bottom doesn't burn at all. You should keep an eye on your pie to make sure it's cooking right and adjust the setting as necessary.

Step 4: Finishing Up

When your crust is pretty done looking, spoon your apple filling on top. Pay attention to the edges; if it overflows, it'll burn the bottom of your crust. Cover up your pan again and wait until the filling starts to bubble again. Open the lid and turn the lid off so your pie can cool a little. Transfer it to your plate with a spatula or with some forks (can be tricky) and enjoy!

Many other fillings can be used for stovetop pie. Over the summer, I used fresh berries with some vanilla, sugar, and cinnamon, which worked very well. Or maybe you just want to fill your crust with nutella. that's alright too.

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    9 Discussions


    3 years ago

    I am going to have to try this. Warm apple pie with custard... yum!

    Johnny Rex

    9 years ago on Step 3

    a tip, i messed this up twice!!!!! he said MIST the foil. MIST. not spray. spraying to much will burn the crust. awesome instructable though


    9 years ago on Step 3

    I followed your directions except  that I 'baked' the pie dough 10 minutes longer as it still felt doughy on top..that was a mistake as the bottom did burn.
    However I remedied this by scraping off the bottom very carefully.
    Also I only had a green apple but i added it to the berry's and it has a nice tartness to it. I call this creation 'Berry-Apple Tart'.
    It look's great.
    Thank you for the recipe!


    10 years ago on Step 3

    That's cool how you cooked the crust- very innovative. i also would like to point out that i have the exact same measuring cup!


    10 years ago on Introduction

    I love it, but the crust is a bit too far. any way to make your own crust or something?


    10 years ago on Introduction

    Oh that's what I have been waiting for!! I often avoid making larger pies due to it only being for myself. Now I have something to bake... Nice work!