Individually Baked Apple Pie With Gelato Recipe

Prepare dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt until evenly combined.

Cut in butter

Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 6–8 turns).

Add ice water & form dough

Sprinkle 3 tablespoons ice water over the mixture, tossing gently after each tablespoon. Mix just until the dough begins to hold together when pressed — do not overwork. If it remains crumbly, add up to 1 additional teaspoon of ice water.

Chill the dough

Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (can chill up to 2 days). Chilling firms the butter and prevents shrinkage during baking.

Shape individual shells

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thick. Using a 5 to 6-inch round cutter (or a bowl) cut four rounds. Gently press each round into a 4" to 4.5" individual tart dish or ovenproof ramekin (about 6–8 oz capacity) so the dough comes up the sides. Trim excess with a knife leaving a little overhang, then tuck and flute edges as desired. If you have leftover scraps, re-chill briefly and reroll to make lattices or covers.

Par-bake (optional but helps prevent sogginess)

Line each shell with a small piece of parchment and fill with pie weights or dried beans. Bake shells for 10 minutes. Remove weights and parchment, and bake an additional 4–5 minutes until the crust begins to set but not brown. Remove from oven and set aside while you prepare the filling.

Prepare apples

Peel, core, and thinly slice 3 medium apples (about 4 cups sliced). Place sliced apples into a large bowl and toss immediately with 1 tablespoon lemon juice to prevent browning.

Combine dry filling ingredients

In a small bowl whisk together 1/2 cup packed brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt until uniform.

Coat apples

Pour the sugar–cornstarch mixture over the sliced apples and toss gently until the slices are evenly coated. Let the mixture rest 5 minutes so the cornstarch starts to draw liquid from the apples.

Cook filling briefly (optional for a softer, saucier filling)

In a medium skillet melt 1 tablespoon unsalted butter over medium heat. Add the coated apples and cook, stirring occasionally, for 3–4 minutes until they begin to soften and release juices. Stir in 1/2 teaspoon vanilla extract. Remove from heat. (If you prefer a very firm, barely-cooked filling, you can skip this step and fill raw slices directly into shells; par-baking helps ensure a cohesive filling in small shells.)

Fill shells

Divide the apple filling evenly among the four prepared pastry shells, mounding slightly in the center. If you have extra liquid from the skillet, spoon it over the apples so the slices are glossy but not swimming in liquid.

Top or lattice (if using scraps)

If you rolled extra dough, cut into strips and create a lattice or place a small round cover on each tart; pinch edges to seal. For open-topped tarts, leave uncovered. Brush exposed pastry with an egg wash made by whisking 1 egg with 1 teaspoon cold water until smooth. Sprinkle a pinch (about 1 tsp total across 4 tarts) of coarse sugar on top for sparkle.

Bake

Bake at 375°F (190°C) for 20–26 minutes until the crust is golden and the filling is bubbling. If using a cover, you may need an extra 3–5 minutes. Rotate halfway through baking for even color.

Cool

Remove the tarts from the oven and let them cool on a rack for 10–15 minutes. This short rest helps the filling set so it won't run when plated but they should still be warm for serving with gelato.

Plate & serve

Place one warm individual baked apple pie on each dessert plate. Top with 1–2 scoops (suggested 2 scoops total per serving) of vanilla gelato or chosen flavor. Garnish with a small mint leaf if desired. Serve immediately so you have contrast between warm pastry and cold gelato.