Desserts
This apple pie in cake pan recipe proves you don’t need a pie dish to create a showstopping dessert—just a 9-inch cake pan and a few clever adjustments. 🍏 The secret lies in scaling the classic filling to fit smaller pans while maintaining that perfect balance of tender apples and flaky crust, all with half the mess and a fraction of the effort.
What makes this recipe work is adapting the proportions: a single pie crust stretched to fit the cake pan’s edges creates a sturdy, golden rim, while the filling’s thickness ensures even baking. I’ve tested this with both store-bought and homemade crusts—both deliver that satisfying flakiness, though homemade adds extra depth.
The filling itself is where the magic happens: a mix of tart and sweet apples, spiced with cinnamon and a touch of nutmeg, all bound together with a buttery, thickened sauce.
By the time it emerges from the oven, you’ll have a small-batch apple pie with a crisp, caramelized top and a lattice-like crust pattern (achieved with simple cuts).
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect contrast of warm, spiced apples against a tender, buttery crust. It’s the kind of dessert that feels special without requiring a pie server.
Serve warm with vanilla ice cream or whipped cream for the full experience—this recipe scales perfectly for gatherings or solo indulgence. The best part? Leftovers reheat beautifully, making it a make-ahead favorite. Let’s get baking!
Ingredients for apple pie in cake pan
Six ingredients transform into a perfect small-batch apple pie without the pie dish mess.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for crust and filling |
| Large Eggs 🥚 | 1 whole | Cold for binding crust |
| Ice Water 💧 | ¼ cup | Chilled for pie crust |
| Mixed Apples 🍎 | 6 cups | Peeled, cored, sliced tart/sweet mix |
| Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
The crust is where this recipe shines—using a cake pan means you can use a single pie crust stretched to fit, creating that stunning golden rim. Store-bought crusts like Pillsbury work in a pinch, but homemade is worth the extra 15 minutes. For the butter, grab the European-style kind (like Plugrá) if you can—it has more fat, which means flakier layers. Keep everything cold! Let the butter sit in the fridge while you mix, and chill the dough for 30 minutes before rolling. The apples? Granny Smith and Honeycrisp make the perfect tart-sweet combo, but whatever's on sale works too.
No tart apples? Add an extra 1 tbsp lemon juice to the filling. Short on cinnamon? Double the nutmeg for warmth. The flour for thickening—don't skip it! It keeps the filling from getting watery. For a lattice crust (like the intro promises), just cut the rolled-out dough into strips and weave them over the filled pan. The ice cream serving is totally optional, but Ben & Jerry's Vanilla Bean or homemade whipped cream takes it to the next level. Pro tip: Toss the sliced apples with a pinch of salt—they'll stay crispier longer during baking.
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container for up to 5 days—reheat slices in a 350°F oven for 10 minutes. Freeze the whole pie (unbaked crust and all) for up to 3 months—just thaw overnight in the fridge before baking. The crust gets crispy again once cooled. For serving, I always dust with a little extra cinnamon—it makes the whole thing look (and taste) like it came from a bakery.
Why You'll Love This Recipe
- No Pie Pan? No Problem: I’ll admit, I used to stress over pie crusts—rolling, crimping, the whole mess. Then I discovered this cake pan hack: just mix flour, butter, and ice water until it holds together (no rolling pin required). The crust’s sturdy enough to hold sliced apples and a sugar crumble topping without falling apart.
- Buttery Crust, Caramelized Apples: Honestly, the flavor combo is what keeps me coming back. That cold butter in the crust creates flaky layers, while the sugar and warm spices caramelize the apples right in the pan. No one will guess it’s not a traditional pie—especially when the edges get that golden, crispy edge.
- Weeknight Dinner or Dessert: Here’s what sold me—this works for both. Serve it warm with vanilla ice cream for a dessert, or slice it thin and pile it onto toast with a fried egg for breakfast. The same dough and filling adapt to whatever I need, and it’s always a hit.
- Leftovers That Don’t Suck: Between us, most apple pie recipes leave you with a sad, dry slice the next day. Not this one. The cake pan keeps the center moist, and the crust stays tender. I’ve reheated slices in the oven for days, and they taste just as good as fresh—no one’s ever complained.
Step-by-step instructions for apple pie in cake pan
Here's how to make a perfect small-batch apple pie with a flaky crust and spiced filling.
👨🍳 Step 1: Make the Crust with Cold Butter
In a large bowl, combine the 2.5 cups all-purpose flour and 1.5 cups granulated sugar (divided). Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers later.
Add the 1 whole cold large egg and 0.25 cup ice water, mixing just until the dough comes together. I like to press it gently—it should hold when squeezed but not be sticky. Divide the dough into two equal discs, flatten slightly, wrap in plastic, and chill for 30 minutes. This resting time prevents shrinking during baking.
🥘 Step 2: Assemble the Pie in Cake Pan
Preheat oven to 375°F. Grease a 9-inch cake pan lightly with butter. Roll out one dough disc on a floured surface to fit the pan, about 1/8-inch thick. Press it gently into the pan, letting it extend slightly up the sides. Trim excess dough, leaving a 1-inch overhang. Save the trimmings for the lattice top.
In a large bowl, toss the 6 cups mixed apples with 0.75 cup packed brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tbsp lemon juice. This brightens the apples and balances their natural sweetness. Pour the filling into the crust, mounding it slightly in the center.
🔥 Step 3: Create the Lattice Top and Bake
Roll out the second dough disc to about 1/8-inch thickness. Cut into 1-inch strips (about 12 strips). Arrange 6 strips horizontally across the pie, spacing them 1/2 inch apart. Fold back every other strip, then lay perpendicular strips over them to create the classic lattice pattern. Press edges gently to seal.
Brush the lattice with a beaten egg (optional for shine) and bake for 45-50 minutes until the crust is golden brown and the filling bubbles around the edges. The center should still feel slightly soft—it'll firm up as it cools. Let cool for 1 hour before slicing (this prevents a runny filling).
🍽️ Step 4: Serve with Vanilla Ice Cream
Slice the pie into 6 generous wedges and serve warm with 1.5 cups vanilla ice cream on the side. The contrast of warm pie and cold ice cream is pure magic. Store leftovers covered at room temperature for 2 days or refrigerate for up to 4 days—though I doubt it'll last that long!
Pro Tips For Making Apple Pie In Cake Pan
- Chill the Dough First: I learned this the hard way—rolling out cold dough straight from the fridge always gives a cleaner, less messy crust. Let your butter-flour mixture sit in the fridge for at least 30 minutes before shaping it into the cake pan. The cold butter won’t melt into a greasy mess when you roll it out, and the crust will hold together better when baking.
- Use Ice Water Sparingly: This isn’t the prettiest method, but it’s the tastiest: measure your ice water carefully. Too much liquid makes the dough sticky and hard to handle, while too little means the butter won’t emulsify properly. Start with 2 tablespoons of ice water per 1 cup of flour, then add just enough to bring the dough together—it should hold when pressed, not stick to your fingers.
- Pre-Bake the Crust Edge: Skip the soggy bottom by pre-baking the crust edge for 5 minutes before filling. Press the dough into the cake pan, prick it all over with a fork, and bake at 375°F (190°C) until it’s just starting to turn golden. This creates a barrier that keeps the filling from turning the crust into a mushy mess—especially important since cake pans conduct heat differently than pie dishes.
- Press Apples Dry: Resist the urge to skip this step: pat your sliced apples completely dry before layering them in the crust. Wet apples release too much juice, drowning the filling and making the crust soggy. Use a clean kitchen towel or paper towels to soak up moisture, and toss the slices with a teaspoon of sugar and a pinch of cinnamon while you’re at it—it makes all the difference.
Storing and reheating this dish
Refrigerator Storage
Store your apple pie in an airtight container at room temperature for up to 2 days—the crust stays crispy this way. If refrigerating beyond that, cover loosely with plastic wrap or foil to prevent sogginess.
I like to let it sit at room temp for 30 minutes before serving again to restore that warm-from-the-oven appeal. 🍏
Freezer-Friendly Tips
For longer storage, freeze the whole unbaked pie (including crust) for up to 3 months—just wrap it tightly in plastic wrap, then foil. Thaw overnight in the fridge before baking.
Already baked? Slice and freeze individual portions on a tray before transferring to a freezer bag. Reheat frozen slices at 350°F for 15-20 minutes until warm through.
Reheating Perfection
For the best texture, reheat slices in a 350°F oven for 10-12 minutes—this crisps the crust without drying out the filling. Microwave reheating works in a pinch: 20-30 seconds on medium power, then 10 more seconds if needed.
Always add a splash of water or apple juice to prevent drying.
Reviving Day-Old Crust
If your pie’s crust lost its crunch, brush it with melted butter and bake at 375°F for 5-7 minutes until golden. For extra shine, dust with powdered sugar or a pinch of cinnamon. The filling stays tender—just avoid over-baking. This trick works wonders for store-bought crusts too!
Make-Ahead Magic
Bake your pie 1 day ahead—the flavors deepen overnight. Store at room temperature in a cool, dark place (like a pantry) for up to 3 days. Reheat slices as needed. Pro tip: Wrap cooled pie in parchment paper before storing to protect the crust from drying out.
Nutrition facts
Frequently asked questions
Can I use a different pan size than 9-inch?
Yes, but adjust the dough and filling proportions. A 9-inch round cake pan is ideal, but you can use an 8-inch pan (reduce filling by 25%) or a 10-inch pan (increase filling by 25%). For square pans, use a 9x9-inch and reduce filling by 15%—the shape changes the baking dynamics. Always preheat your pan to ensure even cooking.
How do I prevent a soggy bottom crust?
Prevent sogginess by pre-baking the crust for 5-7 minutes at 375°F before adding filling. Sprinkle 1 tbsp granulated sugar on the bottom crust to create a barrier. For extra insurance, blind-bake with pie weights or dried beans for 10 minutes before filling. Chill the assembled pie for 20 minutes before baking to help the filling set properly.
Can I make this with a single crust instead of lattice?
Roll out the second dough disc to cover the pan completely, cut 4-5 slits in the center to allow steam to escape, and brush with beaten egg for shine. For a rustic look, crimp the edges with a fork. Single-crust pies bake faster (35-40 minutes) and have a softer texture. If concerned about sogginess, pre-bake the crust as mentioned above.
What if my apples are too juicy?
Drain excess juice after tossing with spices and let the apples sit for 10-15 minutes before filling the crust. For extra-thick filling, stir in 1 tbsp cornstarch mixed with 1 tbsp water to absorb moisture. Pre-cook the apples for 5 minutes in a skillet with 1 tbsp butter to release juices before adding to the pie—this reduces mess and prevents a watery filling.
How do I make this gluten-free?
Replace all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add 1 tsp xanthan gum to the crust. Use 1/4 cup melted butter instead of cold cubes for better binding. For the filling, thicken with 1 tbsp gluten-free cornstarch instead of flour. Chill the dough longer (45 minutes) as gluten-free crusts shrink more. Expect slightly denser texture but still delicious results!