Individually Baked Apple Pie Recipe

Make the dough

Combine 2.25 cups flour, 1 tbsp sugar and 1/2 tsp salt in a large bowl. Add 12 tbsp very cold cubed butter and cut in with a pastry cutter or your fingertips until mixture resembles coarse peas with some larger butter bits.

Add 4 tbsp ice water and mix gently; add up to 2 more tbsp ice water only as needed until dough just comes together when pinched. Do not overwork. Divide dough into 6 equal portions, shape each into a flat disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days).

Roll and fold individual shells

Preheat oven to 400°F (200°C). Lightly flour work surface with 1/4 cup flour. On a floured surface, roll each chilled disk into a 6-7 inch circle about 1/8 inch thick. Fold and pleat the edge by bringing the edge up and pinching small inward pleats around the perimeter to form a rustic shallow cup (hand-folded pastry). Fit each folded circle into a greased 4-inch tartlet or shallow ramekin, pressing gently to line the sides and keeping the pleats visible. Repeat for all 6 shells. Keep chilled while preparing filling.

Whisk the large egg with 1 tbsp milk to make an egg wash and refrigerate until ready to brush.

In a large bowl, combine 1/2 cup packed light brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt and 1 tsp cornstarch. Toss the thinly sliced apples (3 apples) with the lemon juice, then add to the sugar-spice mixture and toss to coat evenly.

Heat a 10-inch skillet over medium heat and melt 1 tbsp butter. Add the apple mixture and cook, stirring occasionally, for 3–4 minutes until apples begin to soften and the sugar dissolves. Remove from heat and let cool 5 minutes. The cornstarch will thicken slightly as it cools; you want apples softened but not mushy.

Spoon about 1/3 to 1/2 cup of the warm apple filling into each chilled folded pastry shell, mounding slightly but leaving room at the top so the pleats stay visible. Dot each mound with a few small pieces of the cooking butter if any remain in the pan.

Brush the exposed pastry edges lightly with the egg wash. Optionally sprinkle a pinch of granulated sugar over the pastry edges for extra crispness.

Place the filled ramekins on a baking sheet. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until pastry is golden brown and apples are bubbling. If edges brown too quickly, tent loosely with foil.

Remove from oven and transfer ramekins to a wire rack. Let rest 8–10 minutes to allow juices to settle—warm is ideal for serving with ice cream.

While pies rest, toast sliced almonds in a dry skillet over medium heat, stirring constantly, until fragrant and golden, about 3–4 minutes. Transfer to a plate to cool.

To serve, unmold each individually baked pie (if ramekin allows) or serve directly in ramekin. Top each warm pie with one scoop of Canadian maple ice cream. Sprinkle toasted almonds over the ice cream and pie. Drizzle 1/2 tsp maple syrup over each serving if desired.

Serve immediately so the hot pastry and warm apples contrast with the cold maple ice cream.