Individually Baked Apple Pie Recipe

Make dough

In a large bowl, whisk together 2.25 cups flour, 1 tsp granulated sugar, and 0.5 tsp salt. Add the 12 tbs cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse peas with some pea-sized butter bits remaining.

Add ice water and fold

Sprinkle 4 tbs of the ice water over the flour-butter mixture and gently fold with a spatula. Add remaining 2 tbs only as needed so the dough holds together when pressed but is not wet. Do not overwork; you should still see chunks of butter. Turn the dough onto a lightly floured surface and form into a rough rectangle about 1-inch thick.

Hand-folding lamination

Perform three single folds: fold the dough into thirds like a letter, rotate 90 degrees, press gently, and repeat two more times, chilling 10 minutes between if the butter gets warm. This will create flaky layers while keeping the dough hand-folded rather than fully laminated.

Chill and portion

Wrap the dough in plastic and chill at least 30 minutes. After chilling, divide dough into 4 equal portions (for 4 individual pies). Let portions rest 5 minutes at room temperature, then roll each portion on a lightly floured surface into a 6-inch round about 1/8 inch thick, keeping edges slightly thicker so they cup the filling.

Egg wash

Whisk the large egg with 1 tbs cold water to make an egg wash. Reserve for brushing the pastry edges and tops before baking.

Prepare apples

Combine the 3 cups diced Granny Smith and 2 cups diced Honeycrisp/Fuji apples in a large mixing bowl. Toss immediately with 1 tbsp lemon juice to prevent browning.

Season filling

To the apples add 0.5 cup packed light brown sugar, 2 tbs granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1.5 tsp cornstarch, and 1/2 tsp vanilla extract. Toss until the apple pieces are evenly coated. Let sit 10 minutes to macerate and release some juices.

Finish filling

After macerating, fold in 2 tbs small cold butter pieces so they will melt into the filling during baking and give a glossy finish. The cornstarch will thicken the juices as the pies bake; there should be some syrup but not soupy.

Portion filling

Spoon roughly 3/4 cup of the apple filling into the center of each rolled-out pastry round, mounding slightly but leaving a 1/2-inch border around the edge for sealing.

Fold and seal

Fold the dough over the filling by hand to create a tidy half-moon or rustic turnover: start at one edge and pleat or fold the edge over itself, pressing to seal. Alternatively, bring the edges up and pinch to enclose the filling leaving a small vent. Turn each pie seam-side down onto a parchment-lined baking tray.

Brush and sugar

Brush the tops and edges of each pie with the reserved egg wash. Sprinkle a pinch of coarse sugar over each pie for sparkle and crunch. Using a small knife, cut one or two small vents in each pie top if fully enclosed so steam can escape.

Bake

Preheat the oven to 400°F (200°C). Bake the individually baked apple pies on the middle rack for 20–25 minutes, rotating the tray halfway through, until pastry is deeply golden and juices bubble through vents. If pastry browns too quickly, tent loosely with foil for the final 5 minutes.

Rest

Remove pies from oven and let rest on the tray 10 minutes so filling sets and is easier to handle.

Toast and caramelize almonds

While pies bake, heat a small dry skillet over medium heat. Add 1/2 cup sliced almonds and toast, stirring, until fragrant and lightly golden, about 3–4 minutes. Sprinkle 1 tbs granulated sugar over the almonds and continue stirring until sugar melts and lightly caramelizes onto the almonds, about 1 minute. Remove from heat immediately onto parchment to cool and separate.

Make maple glaze

In a small saucepan or microwave-safe bowl, warm 2 tbs Canadian maple syrup with 1 tsp butter until melted and combined. Brush a thin layer of maple glaze over each warm pie to add shine and flavor, then sprinkle the caramelized sliced almonds over the glazed tops so they cling.

Serve with ice cream

Place each warm pie on an individual serving plate. Add one scoop of Canadian maple ice cream alongside or on top of each pie (total 4 scoops). If desired, drizzle an extra 1 tsp maple syrup over the ice cream. Serve immediately so the contrast of warm pastry and cold ice cream is enjoyed.