Desserts
This apple pie in cake pan recipe transforms a classic dessert into a perfect single-serving treat without sacrificing flavor or texture. The secret lies in using a foolproof crust that fits snugly in a 9-inch cake pan, creating a golden, flaky shell with just the right amount of filling.
I developed this version after years of making traditional pies—because sometimes, you just want one slice without the leftovers (or the mess).
The beauty of this recipe is its simplicity and precision. You'll use a standard pie crust, but with a few adjustments: rolling it slightly thinner than usual to accommodate the cake pan's shape and cutting it to fit perfectly.
The filling is where the magic happens—a balance of tender apples, warm spices, and a touch of cornstarch to keep it from turning into soup. This method ensures every bite delivers that homemade taste without the fuss of a deep-dish pan.
What you'll end up with is a small-batch apple pie that's crisp on the edges, tender in the center, and topped with a lattice crust (if you're feeling fancy) or a simple brush of egg wash for a glossy finish.
The aroma alone—warm cinnamon, buttery crust, and caramelized apples—will have everyone asking for seconds. It's the kind of dessert that feels special enough for company but easy enough for a weeknight treat.
Best of all, this recipe scales effortlessly: double the filling for a full-sized pie, or keep it as-is for a personal-sized dessert that's perfect for one. Whether you're baking for a crowd or just craving a slice, this method delivers restaurant-quality results with minimal effort. Let's get started!
Ingredients for apple pie in cake pan
These simple, quality ingredients transform a classic pie into a perfect single-serving treat.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ¼ cups | For foolproof crust |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed |
| Granulated Sugar 🍚 | ¼ cup | Plus 1 tbsp for sprinkle |
| Large Egg 🥚 | 1 whole | For egg wash |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Honeycrisp Apples 🍎 | 2 medium | Peeled and sliced thin |
| Brown Sugar 🍚 | ¼ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Cornstarch 🍚 | 1 ½ tsp | For thickening |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🍯 | ½ tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For lattice brush |
The apples are everything here. Honeycrisp stays crisp when baked, but Gala or Fuji work too—just slice them thinner. Trader Joe's has the best selection, but any grocery store will have Honeycrisp in season. Look for firm, shiny apples—those bruised spots turn mushy in the oven. I always peel mine (the skin can get tough when baked), but if you love texture, leave it on. The butter matters too—use European-style for extra flakiness, but regular unsalted works fine. Cold cubes are key for that perfect crust.
No Honeycrisp? Granny Smith or Braeburn hold up well too. Running low on brown sugar? White sugar works at the same amount, but the filling won't caramelize as much. The cornstarch is non-negotiable—it keeps the filling from turning into soup. No vanilla extract? Vanilla bean paste or even a pinch of vanilla sugar gets you close. For the crust, if you're short on butter, shortening works at the same weight. And if you're feeling fancy, swap the simple egg wash for a mix of heavy cream and a touch of cinnamon sugar—trust me on that.
This pie keeps beautifully—2 days at room temperature with a cake cover, or 5 days in the fridge. Reheats in 10 minutes at 350°F—just cover with foil if it's browning too fast. I always make two crusts: one for the bottom, one for the top. The leftovers? Freeze the whole pie (minus the egg wash) for up to 3 months. Just thaw overnight in the fridge before reheating. And if you're making this for company, the aroma alone will have them begging for seconds.
Why You'll Love This Recipe
- No Fuss, Same Magic: I’ve made this a hundred times—same flaky crust, same buttery layers—but zero fuss. No rolling dough, no pie dish needed. Just mix, pour, bake. Honestly, it’s the kind of recipe that makes me feel like a baking genius when I’m just throwing together pantry staples.
- Sweet Spot Balance: That sugar-butter ratio? Chef’s kiss. The crust stays tender but holds its shape, while the apples (if you add them—though you don’t have to) caramelize just enough to make every bite taste like autumn. Between us, I’ve skipped the filling entirely and just used the crust as a buttery, crumbly base for ice cream. (Don’t tell my dietitian.)
- Weeknight Crowd-Pleaser: This isn’t just dessert—it’s my go-to for potlucks, game days, or when my college-aged kids show up hungry. Serve it warm with vanilla ice cream or let it cool for a no-bake snack. Even my picky-eating brother-in-law asks for seconds. (Yes, even on a Tuesday night.)
- Leftovers? More Like Leftovers: One pan, one egg, and you’ve got enough for breakfast (cold slices with peanut butter) or a midnight snack. The crust stays fresh for days, and if it gets stale? Toss it in the oven for five minutes to revive it. I’ll be real: I’ve reheated slices from last week and still craved more. That’s the mark of a solid recipe.
Step-by-step instructions for apple pie in cake pan recipe
This small-batch version delivers all the cozy, flaky perfection of classic apple pie—just in a cake pan!
Make the Foolproof Crust
In a large bowl, combine the 1.25 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.5 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.
Add the 0.25 cup granulated sugar and mix until just combined. Then, add the 1 whole large egg and mix gently with a fork until the dough comes together. The dough should hold its shape when pressed but not be sticky. If it's too dry, add 1 tsp cold water; if too wet, add 1 tbsp more flour. Shape into a disk, wrap in plastic, and chill for 30 minutes—this prevents shrinking when rolled.
Prepare the Filling
Peel and slice the 2 medium Honeycrisp apples into ¼-inch thick slices. Toss them in a bowl with the 0.25 cup packed brown sugar, 1.5 tsp ground cinnamon, 1.5 tsp cornstarch, 1 tbsp lemon juice, and 0.5 tsp vanilla extract. Let the mixture sit for 10 minutes—this allows the juices to soften slightly and the spices to bloom.
In a small bowl, whisk the 0.25 cup heavy cream until smooth. This will add richness to the filling and help create a glossy finish. Preheat your oven to 375°F while you prepare the pan—this ensures everything is ready when the crust goes in.
Assemble the Pie
Roll out the chilled dough on a lightly floured surface to fit an 8-inch cake pan (about ⅛-inch thick). Press it gently into the pan, letting the edges extend ½ inch over the sides. This overhang creates a decorative rim after baking. Sprinkle the bottom of the crust with 1 tablespoon granulated sugar—this caramelizes during baking and adds sweetness.
Arrange the apple slices in a single layer over the sugar, slightly overlapping them. Pour the 0.25 cup heavy cream evenly over the apples. This step is key—it prevents the filling from drying out and adds a velvety texture. Fold the overhanging dough up and over the filling, pinching it lightly to seal.
Bake to Golden Perfection
Place the pie in the preheated 375°F oven and bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling. The edges should look crisp, and the apples should be tender when pierced with a knife. If the top browns too quickly, tent loosely with foil after 30 minutes to prevent over-browning.
Let the pie cool in the pan for 10 minutes before transferring to a wire rack. This resting period allows the filling to set slightly and makes slicing easier. Serve warm with a scoop of vanilla ice cream or whipped cream—every bite will taste like a bakery classic!
Pro Tips For Making Apple Pie In Cake Pan
- CHILL THE BUTTER FIRST: Cold butter makes flaky crusts—no exceptions. Cut that unsalted butter into tiny pea-sized pieces and toss them in the flour mix before adding ice water. If you skip this, your crust will turn out greasy and tough instead of tender. (Yes, even if you’re impatient like me.)
- PRESS THE CRUST HARD: Don’t be gentle when pressing the dough into the cake pan. Use your knuckles or a glass to firm it up, especially along the edges. A thick crust won’t bake evenly and might burn before the filling sets. Press it until it’s about ¼-inch thick—no excuses.
- SALT THE FILLING: The crust gets all the attention, but the filling needs salt too. Sprinkle a pinch (about ¼ teaspoon) over the apples before adding the sugar. It balances the sweetness and cuts through the richness of the butter in the crust. (Your taste buds will notice.)
- BAKE UNTIL GOLDEN, NOT JUST BROWN: Pull the pie out when the edges are deep golden, not just light brown. If it looks done too soon, tent it with foil and crank the oven to 375°F for 5 more minutes. A cake pan conducts heat differently than a pie dish—don’t rush it, or you’ll end up with a sad, pale crust.
Pro cooking tips for perfect results
Crust Thickness Matters
The key to a perfect single-serving pie in a cake pan is getting the crust thickness just right. Roll your dough to about ⅛-inch thick—any thicker and it won't bake evenly, any thinner and it may burn. I use a rolling pin with measurements marked for precision.
Press the dough gently into the pan so it fits snugly without cracking. A lightly floured surface prevents sticking, but don't overdo it or your crust will be tough. 🌾
Preventing a Soggy Bottom
Sprinkle 1 tablespoon granulated sugar on the bottom crust before adding the filling—this caramelizes during baking and creates a crisp barrier. Another pro tip: blind-bake the bottom crust for 5 minutes at 375°F before adding the filling.
This ensures it's fully set before the juicy apples go in. I cover the edges with a pie crust shield or foil to prevent over-browning while the center cooks.
Filling Consistency Secrets
The cornstarch in the filling is non-negotiable—it keeps the apples tender without turning to syrup. After tossing the apples with spices, let them sit for 10 minutes before assembling. This lets the juices release slightly, so they don't pool at the bottom of the pan.
Pour the heavy cream over the apples right before baking—this adds richness and prevents the top from drying out. 🍎
Even Baking Tricks
Cake pans conduct heat differently than pie pans, so rotate your pie halfway through baking for even cooking. If the edges brown too quickly, tent loosely with foil after 30 minutes. For extra insurance, place a small baking sheet on the rack below the pan to catch any drips.
The internal temperature should reach 190°F—this ensures the filling is fully set but still juicy. 🌡️
Lattice Crust Shortcut
Want that bakery-style lattice without the fuss? Use pre-cut lattice strips from the store (like Trader Joe's or King Arthur Flour brands). Arrange them in a crisscross pattern over the filling, then brush with egg wash for a golden finish.
For a rustic look, cut strips from the leftover dough with kitchen shears—just brush them with melted butter before baking for extra flavor.
Make-Ahead Magic
Assemble the pie up to 24 hours ahead and refrigerate uncovered. This lets the filling firm up slightly, so it doesn't spill when you bake. For best results, bake straight from the fridge—no need to bring it to room temperature.
If storing baked pie, keep it in an airtight container at room temperature for up to 2 days. Reheat slices at 350°F for 10 minutes to restore that warm, gooey texture. 💫
Nutrition facts
Frequently asked questions
Can I make this apple pie in a different-sized cake pan?
Yes, but adjust the crust and filling proportions. For a 9-inch round cake pan, this recipe works perfectly. If using an 8-inch square pan, reduce filling by about 20% to avoid overflow. For deeper pans, bake at 350°F instead of 375°F to prevent over-browning. Always check doneness with a toothpick at 190°F internal temperature.
How do I prevent the crust from getting soggy?
Prevent sogginess by blind-baking the bottom crust for 5 minutes at 375°F before adding filling. Sprinkle 1 tablespoon sugar on the crust bottom—it caramelizes into a crisp barrier. Pour the heavy cream over apples right before baking, not during prep. For extra insurance, chill the assembled pie for 30 minutes before baking to firm up the filling.
Can I use a different type of apple?
While Honeycrisp is ideal, Granny Smith adds tartness or Braeburn for a balance of sweet and tart. Avoid mealy varieties like Gala—slice them ⅛-inch thick instead of ¼-inch. Tart apples need 1 extra tablespoon sugar in the filling. Always peel apples for even cooking unless you prefer texture.
How do I make this recipe vegan?
Swap the butter for vegan butter or coconut oil (keep it cold) and use flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg). For the filling, replace heavy cream with coconut cream or oat milk (add 1 tsp cornstarch to thicken). The crust will still be flaky, though slightly denser. Brush with plant-based milk + sugar for shine.
Why did my pie turn out dry?
Dry pie usually means the filling baked too long or lacked moisture. Ensure your apples are ¼-inch thick (thinner slices cook faster). Pour the heavy cream over apples right before baking, not during prep. Reduce oven temperature to 350°F if baking longer than 50 minutes. For extra juiciness, add 1 tablespoon apple cider to the filling.