Recipes · Sweet Treats

Individual Apple Pies

Hello All!

Here’s my recipe for individual apple pies! I had a lot of fun making these, especially since my best friend came over and helped me make these. I had gotten these individual sized oval pie tins/pans at TJ Maxx, and I couldn’t wait to try them out.

I know that there seems to be a lot of steps in the directions. But don’t worry, it’s not a terribly difficult dessert, I just added a few notes at most of the steps. As always I usually color my cooking notes in purple.

 

Now there are a lot of recipes for apple pie on the internet, but here’s my take. I don’t like my sweets overly sweet, so I tend to go easy on the sugar. Once again, feel free to change things to your liking!

A minor note: This recipe already assumes that you have pie dough in your possession. In the photos that you see, I used my own homemade pie dough. So don’t worry, I will upload a recipe for that soon. However, there is no shame in using store bought pie dough if time is a constraint.

Individual Apple Pies

  • Servings: 4 small pies
  • Time: 1hr
  • Difficulty: moderately-easy
  • Print

Apple pie that's small enough to have all to yourself and not feel too guilty about!

Ingredients

  • 2 sheets of pie dough. 
    (you can use your own recipe or you can use store bought, just make sure you have enough pie dough to make two 9-in pie pans)
  • 4 apples
    (about 2 lbs of apples. I like to use fuji apples just because they are naturally sweeter)/
  • 2 tablespoons of granulated sugar
  • 1-2 teaspoons of cinnamon
    (this depends on how much you like cinnamon in your apple pie)
  • a dash of nutmeg (optional)
  • a dash of allspice (optional)
  • the juice of half a lemon
  • 1 tablespoon of flour
  • 1 tablespoon of corn starch(/corn flour)
  • one egg, beatened 
  • Directions

    1.  Preheat your oven to 400 degrees F, and prepare a baking sheet with parchment paper on top.
    2. Peel and chop your apples into small pieces.
      (Remember that these tins are small and for individual servings, so big chucks of apples won’t completely fill the pies. Small chunks will pack the pies with more apples and cook faster.)
    3. Mix your sugar, cinnamon, allspice, and nutmeg.
      (Smell it, make sure that it is fragrant to you. If you want more cinnamon or sugar (ect…) , here’s your chance to add some.)
    4. With your apples in a large bowl, squeeze in your lemon juice and give the apples a good toss. 
      (The lemon juice helps the apples from browning but also adds a brightness to the apples. You can also really smell the fresh lemon while mixing. Yum!)
    5. Add your sugar spice mixture in with the apples and give it another good toss.
    6. Now add your flour and corn starch and stir really well. Set aside for now, and let’s work on your dough. 
      (I like to add both flour and corn starch to my pie because I feel like it really helps my pie from being soggy. Corn starch works almost immediately and both help thicken the apple juices in the oven. You don’t have to add both, you are free to just add one or the other)
    7. At this point you should have your pie dough already rolled out and ready
      (whether your bought your dough in stores or you made it yourself. If your homemade dough isn’t rolled out, just use this step to do so). 
    8. Place an empty pie tin upside down on your rolled out pie dough. then cut your pie dough about an inch away from the rim of your pie tin.
    9. Separate your cut out pie dough, and roll that separated piece a couple times with your rolling pin. A few rolls one way, a few rolls in the opposite direction.
      (We just want to make sure that the dough can fully cover the insides and rim of your pie tin. Here, you can trim the edges of any pie dough hanging off the edge.)
    10. Repeat this for all 4 small pie tins.
    11. Now fill each of your pie tins with your apple mixture.
      (Don’t be afraid to fill those pie pans! I like my pies filled with fruit.)
    12. To top the filled pies, roll out some more pie dough. Roughly cut out a section of pie dough that can cover your pie.
      (It’s okay to overestimate. That’s what we want. )
    13. Brush the pie dough that’s resting on the rim of the pie pan with some egg. This will act like the glue. Place your newly  cut out pie dough on top of your pie. Press the dough around the edges (the rim) just to secure the top pie dough to the bottom.
      (Here you can trim off any over hanging pie dough of your pie. )
    14. Repeat step 13 for all 4 pies
    15. Cut little slits on the top of all of your pies.
      (This is to release the steam that comes off of your apples while their cooking. )
    16. Now place each pie tin on your baking sheet and place the baking sheet in the oven
    17. Bake the pies at 400 degrees F for about 10 minutes. Then lower the temperature to 350 and back for about 25-30 more minutes.
       (At the 20 minutes mark, you should keep an eye on your pies. What you want is for the filling to be bubbly and bubble through the holes (or edges) of your pie. That’s when you know that they are done.) 
    18. And now enjoy! I’ve enjoyed my pie fresh our of the oven with a big scoop of vanilla ice cream. Yum!

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