Individually Baked Apple Pie Recipe

Make the dough

In a large bowl, whisk together 2 cups flour, 1 tsp sugar and 1 tsp salt. Add cold cubed butter and, using a pastry cutter or your fingertips, cut butter into the flour until mixture resembles coarse peas with some larger butter bits remaining (about 8–10 turns).

Bind the dough

Sprinkle 4 tbsp ice water over the mixture a tablespoon at a time, tossing gently with a fork after each addition. When dough just comes together when pinched (do not overwork), gather into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes.

Prepare egg wash

Beat 1 large egg with 1 tsp water and set aside in the fridge until ready to brush.

Prep apples

In a medium bowl, combine the diced Granny Smith and Honeycrisp/Fuji apples. Toss immediately with 1 tbsp lemon juice to prevent browning.

Season filling

Add 1 tbsp granulated sugar, 2 tbsp light brown sugar, 1 tbsp cornstarch, 1 tsp cinnamon, 1 tsp nutmeg and 1 tsp Tahitian vanilla paste to the apples. Toss gently until evenly coated and the cornstarch is incorporated. Let sit for 10 minutes to macerate; this will draw out some juices and allow the cornstarch to start binding.

Cook filling (optional but recommended for consistent bake)

Heat a medium skillet over medium heat and melt the 2 tbsp butter. Add the apple mixture and cook, stirring occasionally, until apples soften slightly and the mixture thickens and glossy (about 4–6 minutes). Remove from heat and let cool to room temperature. This prevents undercooked filling and excess juices during baking.

Preheat and prep

Preheat oven to 400°F (200°C). Butter four 6–8 oz ramekins or individual tart tins and set on a baking sheet.

Roll and cut pastry

On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Cut four 5-inch rounds for bottoms and four 5-inch rounds for tops (you can also cut decorative strips for lattice or hand-folded edges). Keep rounds chilled if the dough gets too warm.

Assemble pies

Place each bottom round into a prepared ramekin, pressing gently to line the base and sides and leaving a slight overhang. Divide the cooled apple filling evenly among the four pastry-lined ramekins. Dot each with small pieces of the reserved butter (if any). Brush the edges of the bottom round with egg wash, then fold and crimp the overhang up and over the filling, creating a hand-folded rustic edge; place the top round over and seal or leave a small vent. Brush the tops with egg wash and sprinkle lightly with turbinado sugar and a few toasted sliced almonds, pressing them in gently so they adhere.

Bake

Bake in the preheated oven at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake an additional 12–18 minutes, or until pastry is deep golden and filling is bubbling through vents. If tops brown too quickly, tent loosely with foil.

Cool

Remove pies from oven and cool on a rack for 10–15 minutes. This short rest allows filling to set slightly for easier serving.

Toast almonds (if not pre-toasted)

If your sliced almonds are not toasted, spread 1/2 cup sliced almonds on a small baking sheet and toast in the oven at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant and lightly golden. Cool before using.

Plate

Unmold each individually baked apple pie onto a dessert plate or serve in the ramekin. Top each warm pie with a scoop of Tahitian vanilla ice cream and sprinkle a few more toasted almonds on top. Optionally drizzle any remaining pan juices or a small amount of warm caramel over the ice cream.

Serve

Serve immediately while the pastry is warm and the ice cream begins to melt.