Individually Baked Apple Pie With Gelato Recipe

Make the dough

In a large mixing bowl, whisk together 2 cups flour, 1 tsp sugar, and 1 tsp salt. Add 8 tbs cold, cubed unsalted butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces (some larger pieces remain).

Add water and chill

Sprinkle 4 tbs of cold water over the mixture a tablespoon at a time, gently folding with a fork until the dough just holds together when pressed. Do not overwork. Turn the dough onto a lightly floured surface, gather into a disk, divide into 4 equal portions, flatten each into a 1/2" thick disk, wrap individually in plastic, and refrigerate at least 45 minutes (or up to 2 days).

Prepare equipment

Preheat oven to 400°F (200°C). Prepare four 4- to 5-inch individual pie dishes or ovenproof ramekins (about 1 to 1 1/4 cups capacity each). Lightly butter the dishes or spray with baking spray.

Prep apples

While dough chills, peel, core, and slice 4 apples into 1/4-inch-thick slices. Place slices in a large bowl and toss immediately with 1 tbs lemon juice to prevent browning.

Combine filling ingredients

To the apples, add 1 tbs granulated sugar, 3 tbs packed light brown sugar, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp flour, and 1 tsp vanilla extract. Toss gently to coat. Let stand 10 minutes to macerate and release juices.

Cook briefly (optional for juicier but not runny filling)

If you prefer a slightly reduced filling (less watery inside the pies), heat a medium skillet over medium heat, add the apple mixture and cook, stirring, for 3–4 minutes until juices begin to thicken. Remove from heat and stir in 2 tbs unsalted butter, letting it melt through. Cool slightly before filling pastry shells. If you skip this step, the oven will cook the filling directly in the pies.

Roll and line

Remove dough from fridge. On a lightly floured surface, roll each disk into a circle about 7 inches in diameter and about 1/8" thick (size to fit a 4–5" ramekin with a little overhang). Gently fit each circle into the prepared ramekins, pressing to line the bottom and sides. Trim excess, leaving a small overhang for sealing if making a top crust or crimping. Reserve scraps: you can patch or make vents with them.

Fill pies

Divide the apple filling evenly among the 4 lined ramekins (about 3/4 cup filling per pie). Dot each with a few small pieces of the remaining 2 tbs butter if you didn't cook the filling. If you prefer a top crust, roll the remaining dough scraps into 4 small lids or lattice strips; otherwise leave open for a rustic tart.

Top and egg wash

If using a full top crust: place lids over each pie, crimp edges to seal, and cut a few vents in the top. If using lattice or open, simply brush exposed dough with a beaten egg (from 1 egg) for a golden finish and sprinkle coarse sugar on top. For full tops, brush as well and sprinkle sugar.

Bake

Place the ramekins on a baking sheet to catch any drips. Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 18–25 minutes, until crust is golden and filling bubbles. If crust browns too quickly, cover loosely with foil after 20 minutes. Total bake time will be about 33–40 minutes.

Cool

Remove pies from oven and let cool on a wire rack at least 20 minutes so filling sets. Cooling also prevents gelato from melting immediately when served.

Plate and finish

Spoon or unmold each warm individual pie onto a small dessert plate if desired (they can be served in the ramekins). Place one generous scoop (~1/2 cup) of vanilla gelato alongside or on top of each warm pie. The contrast of warm pie and cold gelato is ideal—serve immediately.

Garnish

If using, garnish with a small mint leaf and a light dusting of sanding sugar or a pinch of ground cinnamon. Serve with a small dessert spoon.