Two “single-serving” sized mini apple pies
Happy National Pie Day to all pie lovers out there!
And today’s dessert are 2 serving sizes of an Apple Pie! I think two serving size desserts are so perfect for Valentine’s day. They are cute and you don’t have tons leftover. Which I guess could be a good or a bad thing depending on how you look at it 🙂
To make these apple pies, start by making the crust which is an easy combination of flour, salt, shortening, and some water. Wrap the crust up in plastic wrap and place in the fridge while you make the filling.
Combine all of the filling ingredients. The filling may seem like a lot, but you should use all of it. You are going to want to really pack the filling mix in tightly and fill up the ramekins as much as possible. Don’t worry, they will bake down quite a bit.
Oh, and on that note, do not forget to place a tray under these mini pies. The filling has a tendency to ooze or bubble out and will be a sticky mess on the bottom of your oven if there isn’t a tray underneath.
Putting these together is pretty quick and easy. Crust – filling – crust on top. If you want to try a lattice crust I think they make the pie super pretty. But a normal top crust layer will be just as delicious 🙂
Two "single-serving" sized apple pies
- 1 cup all purpose white flour
- 1/4 tsp salt
- 1/3 cup butter-flavored shortening
- 3 tbsp ice cold water
- 2 (~1 and 3/4 cups) small apples (I like Honeycrisp!) peeled, cored, and chopped
- 1 tsp lemon juice
- 1 tsp all purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 2 tbsp white sugar
- 2 tbsp brown sugar tightly packed
- 1/2 tbsp butter
- 1/4 tbsp butter
- 1/2 tbsp white sugar
- 1/2 tsp ground cinnamon
Preheat the oven to 425 degrees F. Spray 2 ramekins with a nonstick butter-flavored spray and set aside.
In a small bowl, combine the flour and salt. With a pastry cutter, cut in the shortening until the shortening pieces are in small bits. Slowly add in the water a tablespoon at a time. Knead the dough as little as possible and shape into a large ball. Wrap the ball of dough in plastic wrap and place in the fridge while preparing the filling.
Peel, core, and chop your apples into small pieces. Lightly toss the apples in lemon juice. In another small bowl, combine the flour, cinnamon, nutmeg, white sugar, and brown sugar. Stir together.
Combine the sugar mixture with the apple pieces and stir until the apples are well coated.
Remove the dough from the fridge and roll it out. Using the ramekins inverted, cut out 2 circles (4 circles if NOT doing the lattice top) of dough. Place the circle of dough in the bottom of the ramekins. Rip off some dough and place the dough around the edges of the ramekin. You want to make sure the dough is pretty thin so it cooks properly (a thick crust won't cook all the way!)
Stuff the filling into the ramekin. It may seem like a lot of filling, but it should all get used. Push down the filling and pack it in tightly. Cut the 1/2 tablespoon butter into tiny pieces and top the pies equally with the butter.
Cover the pie with another circle piece of dough or create a lattice top.
In a small cup, melt the butter and using a pastry brush, brush over the pies. Stir together the sugar and cinnamon and sprinkle on top of the pies.
Place the apple pies on a baking sheet and bake for 8 minutes at 425 degrees. After that decrease the temperature to 350 degrees and bake another 25-30 minutes.
Cover the apple pies with a foil tent if they are browning too much on top.
Remove, let cool, and enjoy!