Apple Personal Pie Recipe
Make Apple Personal Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Dough (makes 4 personal crusts)
Apple Filling
Assembly & Finish
Method
Pie Dough (makes 4 personal crusts)
- 1
Combine dry ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt until evenly distributed.
- 2
Cut in fats
Add 1 cup cold unsalted butter (cubed) and 1/4 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 presses). Work quickly so the butter stays cold.
- 3
Add liquid
Mix 6 tablespoons ice water with 1 teaspoon white vinegar (or lemon juice). Sprinkle the liquid over the flour-fats mixture a tablespoon at a time, tossing gently with a fork after each addition. Add only enough for the dough to just come together when pressed — you should be able to pinch some of it so it holds. Do not overwork.
- 4
Form and chill
Turn the shaggy dough onto a lightly floured surface, gather it and press gently into a disk about 1-inch thick. Divide into 4 equal portions, flatten each into a 1/2-inch-thick disk, wrap individually in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling relaxes gluten and firms the butter.
- 5
Roll out
When ready, remove a dough disk from the refrigerator and let sit 5 minutes to soften slightly. On a lightly floured surface, roll each disk into a circle about 6–7 inches in diameter and roughly 1/8-inch thick. Keep other disks refrigerated until ready to use.
Apple Filling
- 6
Prepare apples
Peel, core, and thinly slice apples so that you have about 3 cups total (2 cups Granny Smith + 1 cup Honeycrisp/Fuji). Toss the slices in a bowl with 1 tablespoon fresh lemon juice to prevent browning.
- 7
Mix filling
In a separate bowl, combine 3 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt. Sprinkle this dry mixture over the lemon-coated apple slices and toss until the slices are evenly coated and slightly glossy.
- 8
Rest briefly
Let the coated apples sit 10 minutes so the sugar draws a little juice and the cornstarch begins to bind. If the mixture becomes very watery, drain off up to 1 tablespoon of excess liquid before filling the pies; you want a saucy but not soupy filling.
Assembly & Bake
- 9
Preheat
Preheat oven to 400°F (200°C). Position a rack in the lower-middle of the oven. Line a baking sheet with parchment paper or lightly grease it.
- 10
Fill crusts
Place a rolled dough circle on the prepared baking sheet. Spoon about 3/4 cup apple filling into the center of each circle (adjust so filling mounds but stays below the edge). Dot the top of the filling with 1 tablespoon of the cubed unsalted butter (from the filling ingredients) cut into four small pieces (about 1 piece per pie).
- 11
Top and seal
If you prefer a covered mini pie, roll another dough circle and place it over the filling, trimming any excess, then crimp the edges to seal. Alternatively, make a lattice or cut the top crust into vents. For hand pies, fold over and crimp. Ensure edges are well sealed to prevent leaking.
- 12
- 13
Bake
Bake at 400°F (200°C) for 18–22 minutes, rotating the sheet once halfway through, until crust is golden brown and filling is bubbling through vents. If edges brown too quickly, tent loosely with foil after about 12–14 minutes.
- 14
Cool
Remove pies to a wire rack and let cool 15–20 minutes to allow filling to set slightly before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a drizzle of caramel.