Individual Apple Pies

Fill ramekins with traditional apple pie filling and top each serving with a lattice of piecrust dough. For personalized pies, add a few toasted nuts, golden raisins or a splash of maple syrup. The crustless bottoms allow for more experimentation than a traditional pie that might risk a soggy bottom if ingredients vary.

Makes 6 servings


  • 3 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup vegetable shortening
  • 2 large eggs, beaten; divided
  • ½ cup plus 1 tablespoon cold water
  • 1 tbsp white distilled vinegar
  • Coarse white sugar, for garnish
  • 2 pounds Granny Smith, Gala and/or Braeburn apples (about 6 apples), peeled, cored and cut into ½-inch wedges
  • 1 tbsp fresh lemon juice
  • 310 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • Dash ground cloves
  • 6 tsp salted butter
  • Apple Butter Whipped Cream, for serving


  1. For pastry, in a large bowl, whisk together flour, granulated sugar and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk together 1 beaten egg, 1/2 cup water and vinegar. Add egg mixture to flour mixture all at once. Stir just until dough holds together. Form dough into 3 balls; slightly flatten. Cover with plastic wrap; set aside.
  2. For filling, cut each apple wedge crosswise into thirds; transfer to a large bowl. Toss apples with lemon juice; set aside. In a small bowl, combine granulated and brown sugars, flour, cinnamon, salt, nutmeg and cloves. Add sugar mixture to apples; toss to coat. Let mixture stand for 30 minutes.
  3. Preheat oven to 350°F. Meanwhile, on a lightly floured surface, roll 2 dough portions from center to edges, to about ¼-inch thickness. Cut 6 (7-inch) rounds from pastry. (If necessary, gently press scraps together to reroll.) Using 6 (5-inch-round) shallow baking dishes, ease one pastry round into each dish without stretching it. Trim pastry to top edge of each dish.
  4. Divide filling among the pastry-lined dishes. Dot each with 1 teaspoon butter.
  5. Roll remaining dough portion to ¼ inch thick. Cut into ³/₈-inch-wide strips. Weave strips in a lattice pattern over filling in each dish. Trim excess dough from strips. Tuck ends of strips inside dishes and press to pastry inside dish to seal. Combine remaining 1 beaten egg and remaining 1 tablespoon water; lightly brush on lattice. Sprinkle with coarse sugar, if desired.
  6. Place filled dishes on a large rimmed baking pan or baking sheet. Bake for 35 to 40 minutes or until filling begins to bubble. If necessary, loosely cover with foil during the last 10 minutes of baking to prevent overbrowning. Cool pies on a wire rack. Serve with Apple Butter Whipped Cream.

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