Individually Baked Apple Pie Recipe

Make dough

In a large bowl, whisk together 3 cups flour, 1 tsp sugar and 1 tsp salt. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingers, cut butter into the flour until mixture resembles coarse peas with some pea-sized bits remaining (about 8–10 strokes).

Add water & chill

Drizzle 6 tbs ice water over the mixture in two or three additions, gently folding after each addition until the dough just comes together when pressed (do not overwork). Form dough into two disks, wrap in plastic and chill at least 1 hour.

Roll & shape

On a lightly floured surface, roll each disk to 1/8-inch thickness. For 6 individual pies, cut 6 bottom rounds about 5 inches in diameter and 6 top rounds or shapes about 4.5–5 inches (or cut decorative lids). Transfer bottoms to a parchment-lined baking sheet and chill 15 minutes to firm up.

Prepare egg wash

Whisk 1 large egg with 1 tsp cold water until smooth. Keep covered in refrigerator until ready to brush.

Prepare apples

In a large bowl combine 3 cups Granny Smith and 2 cups Honeycrisp/Fuji thinly sliced apples. Toss immediately with 1 tbsp lemon juice to prevent browning.

Season filling

Add 1 tbsp granulated sugar, 3 tbsp packed light brown sugar, 2 tsp tapioca starch, 1 tsp cinnamon, 1 tsp nutmeg and a pinch of salt. Toss until evenly coated and sticky. Let rest 5 minutes so the starch hydrates; drain off any excess liquid if there is a lot (reserve juice for another use).

Portion filling

Divide the apple mixture evenly into 6 portions (about 5–6 tablespoons each). Place one portion onto each chilled bottom crust, mounding slightly in the center. Dot each portion with about 1/2 tbsp of the 3 tbsp butter (divide into 6 pats).

Fold & seal

Brush the edge of each bottom round lightly with egg wash. Lay the top round over the filling; hand-fold and crimp the edges to seal, leaving a small vent or pinching decoratively so steam can escape. Brush the tops with egg wash and trim any uneven edges.

Egg wash & vents

Using a paring knife, cut 1–3 small vents in the top of each pie to release steam. Sprinkle a light pinch of granulated sugar over each top if desired.

Bake

Preheat the oven to 400°F (205°C). Place the assembled individual pies on a parchment-lined baking sheet. Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 12–18 minutes until crust is golden and filling is bubbling. Rotate the sheet halfway through baking for even color. Total bake time ~32–38 minutes.

Cool

Remove pies to a wire rack and let cool 10–15 minutes before serving so filling sets slightly (pies are best served warm).

Toast almonds

While pies bake, heat a small skillet over medium heat. Add 1 tsp unsalted butter and 3 tbsp sliced almonds. Toast, stirring frequently, about 2–3 minutes until fragrant and lightly golden. Sprinkle 1 tsp granulated sugar over almonds in the last 30 seconds, stir to coat, then transfer to a plate to cool.

Plate and serve

Place each warm individually baked pie on a dessert plate. Top with a scoop of Tahitian vanilla ice cream and sprinkle toasted almonds over the ice cream and pie. Serve immediately.