Apple Pie For One or More

Yesterday I was putting away groceries and tidying up the kitchen.  There were a couple of granny smith apples sitting on top of the microwave, which is unusual because I don’t really care to eat apples raw and when I do, not granny smiths.  I’d bought them the previous week for a recipe I was going to try, but I ended up using the ingredients for that recipe in a different recipe, thus leaving the apples uneaten.

A couple hours later I returned to the kitchen for a glass of water and those apples seemed to mock me.  But then, I kind of started wishing I had an apple pie.  Can you make apple pie with just two small apples?  Yes, you absolutely can.  And I bet you have all the ingredients sitting in your kitchen cupboards.

I found this recipe on the blog Eating Out Loud, which after a couple of hours reading, I recommend as a site worth bookmarking.

I had two apples so I doubled this recipe and put two in the freezer for baking on a future fall day. This could also make a fun single-serve dessert for a home fall dinner party.

Crust
1 cup all-purpose flour
5 tablespoons shortening
a pinch of salt
2-3 tablespoons cold water

Pie Filling
1 apple
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon flour
1/2 teaspoon cinnamon
1 tablespoon butter
a pinch of salt

Cut shortening into flour and add salt. Combine until mixture is crumbly and even sizes pieces. Add water until dough forms into a ball. Cut into 4 equal pieces.

Peel and core apple, cut into 1/2″ cubes. Add remaining pie filling ingredients and toss to combine.

Roll two pieces of dough into 6″ diameter circles, large enough to cover the inside of two 3″ ramekins. Pour half the apple mixture in each ramekin, place a 1/2 tablespoon of butter on top of each pie. Roll remaining two pieces of dough into 6″ diameter circles. Lightly wet the top edge of the ramekin dough and cover with a piece of rolled dough. Crimp edges so they are sealed. Remember, this is supposed to be rustic, there is no wrong or right way to do this.

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