Apple Pie for Two
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Apple Pie for Two…or for just one if you do not feel like sharing! I know, that would be wrong but I couldn’t resist. How about this? Apple Pie for Two makes two perfectly sized pies to enjoy after a romantic meal, or when you just need a smaller dessert! That sounds a bit friendlier, don’t you think? Just look at this golden crust…..
that is baked to perfection surrounding tender, spiced apple slices! A scoop of vanilla ice cream wouldn’t hurt either! 😉 You can make your Apple Pie for Two as fancy or simple as you like, I just felt like playing with my mini cutters and making these cute little desserts even cuter!
In all honesty, this recipe should be considered 4 servings! You could technically share one of the pies, but who really wants to do that, right? I’m just warning you ahead of time because the nutritional data may shock you. But it’s totally worth it!!!
How do you make Apple Pie for Two?
Pie Crust:
Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter.
Pulse/mix ingredients until they resemble a coarse meal.
Drizzle the cold water one Tablespoon at a time over the mixture. Continue to pulse until mixture holds together. It should be evenly moist, but not wet…..
Turn the dough out onto a well floured work surface. Pat ball down into a disk, wrap with plastic wrap, and chill in the refrigerator for 20 minutes…..
Filling:
Peel, core, and thinly slice the apples…..
Cut the apple slices into quarters…..
Toss the apple slices with lemon juice. Add the sugar, cinnamon, and nutmeg; toss to combine…..
Set aside.
To Assemble:
Divide the pie crust into 4 equal pieces. Place one piece on a well floured work surface and roll out to 1/8th inch thick and slightly larger than the ramekin…..
Press the pie crust into the ramekin and trim the edges with a sharp knife…..
Repeat with the second piece of dough.
Divide the apple filling between the two crust-lined ramekins and top each with a 1/2 tablespoon of butter…..
Roll out the two remaining pie crusts and place on top of your pie(s), or cut-out shapes with mini cookie cutters/stamps…..
Arrange the cut-out shapes over the top of the apple slices and butter…..
If desired, brush the cut-outs with beaten egg and sprinkle with decorative sugar…..
Place the ramekins on a parchment lined baking sheet and bake in a preheated 350 degree oven for 35 to 40 minutes, until golden brown and the filling in bubbly…..
Allow to cool for ten minutes then serve with or without Vanilla Ice Cream!
Notes: {contains affiliate links}
- I used (2) 4-inch (8-ounce) Porcelain Ramekins.
- I used these Leaves Cookie Stamps.
- I used Granny Smith apples, but you could also use Golden Delicious. Both are tart, so you might want to mix with a sweeter Gala or Rome apple. (one of each)
- Yes, I do still use my Apple Peeler, Corer, Slicer to get perfectly sliced apples! Mine is actually an old Pampered Chef version, but this one looks much nicer without having to clamp it down to the counter top.
- I did not use all of the dough for my two pies, but I didn’t want to come up short. Bake additional shapes to top with jam or wrap and freeze for later.
Some additional Desserts for Two for you to try:
- Apple Crisp for Two
- Skillet Brownie for Two
- Fresh Peach Crumble for Two
- Mini Chocolate Bundt Cake – Two….Six….who’s really counting anyway?
Are you ready for fall? It will not be fall until October or maybe even November here in Arizona but I was ready for some apples and cinnamon. Nope, not ready for pumpkin. 😉
Enjoy!!
Apple Pie for Two
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon fine sea salt
- ½ cup COLD butter (cut into cubes)
- ¼ cup ICE water
Apple Filling
- 2 Granny Smith apples (about 3 cups)
- ½ Tablespoon fresh lemon juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- dash ground nutmeg
- 1 Tablespoon unsalted butter (divided)
- 1 egg, beaten (optional)
- decorative sugar (optional)
Instructions
Pie Crust
- Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter.
- Pulse/mix ingredients until they resemble a coarse meal.
- Drizzle the cold water one Tablespoon at a time over the mixture. Continue to pulse until mixture holds together. It should be evenly moist, but not wet.
- Turn the dough out onto a well floured work surface. Pat ball down into a disk, wrap with plastic wrap, and chill in the refrigerator for 20 minutes
Apple Filling
- Peel, core, and thinly slice the apples. Cut the apple slices into quarters.
- Toss the apple slices with lemon juice. Add the sugar, cinnamon, and nutmeg; toss to combine. Set aside.
To Assemble
- Divide the pie crust into 4 equal pieces. Place one piece on a well floured work surface and roll out to 1/8th inch thick and slightly larger than the ramekin.
- Press the pie crust into the ramekin and trim the edges with a sharp knife. Repeat with the second piece of dough.
- Divide the apple filling between the two crust-lined ramekins and top each with a 1/2 tablespoon of butter.
- Roll out the two remaining pie crusts and place on top of your pie(s), or cut-out shapes with mini cookie cutters/stamps.
- Arrange the cut-out shapes over the top of the apple slices and butter.
- Optional: brush the cut-outs with beaten egg and sprinkle with decorative sugar.
- Place the ramekins on a parchment lined baking sheet and bake in a preheated 350 degree oven for 35 to 40 minutes, until golden brown and the filling in bubbly.
- Allow to cool for ten minutes then serve with or without Vanilla Ice Cream!
Notes
- I used (2) 4-inch (8-ounce) Porcelain Ramekins.
- I used these Leaves Cookie Stamps.
- I used Granny Smith apples, but you could also use Golden Delicious. Both are tart, so you might want to mix with a sweeter Gala or Rome apple.
- Yes, I do still use my Apple Peeler, Corer, Slicer to get perfectly sliced apples! Mine is actually an old Pampered Chef version, but this one looks much nicer without having to clamp it down to the counter top.
- I did not use all of the dough for my two pies, but I didn’t want to come up short. Bake additional shapes to top with jam or wrap and freeze for later.
- {contains affiliate links}
Nutrition
