My husband and I love apple pie, but if I made a regular-sized pie we’d both be the size of a house in no time because we just can’t resist eating it once it’s made. To get our apple pie fix without gaining a ton, I make personal-size apple pies. You can eat the whole thing with almost no guilt!
I’ve played around with this recipe for a long time, and I think I’ve come up with my favorite combination. The crust is tricky. Some recipes call for just butter, some just shortening. Butter gives the crust a better flavor, but shortening makes it easier to handle. To get the best of both worlds, I use half and half.
This recipe should make about 2 personal-size apple pies.
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/3 cup shortening
1/3 cup butter
8 to 10 teaspoons cold water
Apple Pie filling:
6 cups (about 2 1/4 lbs) sliced, peeled apples (I usually use Granny Smith)
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Preheat the oven to 375.
To prepare the crust, stir flour and salt together and then use a pastry blender to cut in shortening and butter. Sprinkle 1 tablespoon of ice cold water over part of the flour mixture and gently toss with a fork. Repeat using 1 tablespoon at a time until the flour mixture is moistened. Divide in four and form each into a ball.
On a lightly floured surface, flatten the ball and roll into a circle. One ball is the bottom crust for each personal pie. The remaining two balls will be the tops.
For the filling:
In a large bowl, throw in the apple slices (I like to cut them in big, thick slices because I like apple pies that have a slight crunch to the apples–not mushy apples–but everyone has their own tastes!) and sprinkle the apple slices with lemon juice.
*Tip: When slicing the apples, put them in a big bowl of salt water so they don’t go brown before you’re ready to mix them with the other ingredients.
In a separate bowl, stir together 3/4 cup sugar, and the flour, cinnamon, and nutmeg. Then add the apple slices and toss until all the apples are coated with the seasoning mixture.
Once the bottom crust is in the personal-size pie pans (I got mine at the Crate & Barrel Outlet for around $4 each and LOVE them!), add the apple pie filling to the crust-filled pie pan. I like my apple pies to a be big and round at the top, so I stack the apples high.
Put about 1/2 tablespoon of button on top of the apples in the center of the pie. Roll out the top crusts, cut slits in the top of the dough, and add to the top of the apples and butter in each pie pan. Crimp the edges of the top crust.
Bake at 375 for about 30-40 minutes (keep an eye on it and take it out when the filling bubbly and the crust is golden brown.