Description
Two individual double-crust apple pies baked in ramekins, with a flaky all-butter crust and a thick cinnamon apple filling.
Ingredients
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt, plus a pinch for the filling
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3 tablespoons ice water, plus more as needed
- 2 medium firm apples (about 1 pound), such as Granny Smith or Honeycrisp, peeled, cored and thinly sliced
- 3 tablespoons light brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter, for the filling
- 1 tablespoon milk or cream, for brushing
- 1 teaspoon coarse or granulated sugar, for sprinkling
Instructions
- Whisk the flour, granulated sugar and 1/4 teaspoon salt in a bowl. Cut in the cold butter with a pastry blender or fork until the largest pieces are the size of peas. Drizzle in the ice water and toss until the dough holds together when squeezed, adding a few drops more if it is crumbly. Divide into four pieces, two slightly larger than the others, flatten into disks, wrap and refrigerate for 30 minutes.
- Toss the apples with the brown sugar, cornstarch, cinnamon, nutmeg, lemon juice and a pinch of salt. Melt the 1 tablespoon butter in a medium skillet over medium heat, add the apples and cook for 5 minutes, stirring, until they just begin to soften and the juices turn thick and glossy. Spread on a plate and cool for 10 minutes.
- Heat the oven to 375°F. On a floured surface, roll each larger disk into a thin round big enough to line a ramekin with a little overhang, and press it into the ramekins. Divide the filling between them, mounding it slightly.
- Roll the smaller disks into rounds to cover the tops. Lay them over the filling, trim, fold the edges together and crimp to seal. Cut three small slits in each top, brush with the milk and sprinkle with the coarse sugar.
- Set the ramekins on a rimmed baking sheet and bake for 35 minutes, until the crust is deep golden and the juices bubble through the slits. If the edges brown too fast, cover them loosely with foil.
- Cool the pies for 15 minutes before serving so the filling can set.
Notes
Equipment: two 8-ounce ramekins (about 4 inches across), medium skillet, rimmed baking sheet, rolling pin, pastry blender or fork
- A mix of tart and sweet apples, such as one Granny Smith and one Honeycrisp, gives the best balance.
- Store-bought refrigerated pie dough works; one sheet is enough to cut two bottoms and two tops.
- For a lattice top, cut the smaller rounds into strips and weave them over the filling.
- Serve warm with vanilla ice cream or whipped cream.
- Refrigerate leftover pies, covered, for up to 3 days.
- Rewarm in a low oven until warmed through, or serve cold.
- Refrigerate leftover pies within 2 hours of baking (USDA FSIS).
- Prep Time: 25 minutes
- Rest Time: 55 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American