Individual Apple Pie Recipe

This recipe has been passed along for generations within Annie Falk’s, author of Hamptons Entertaining, family. These individual mini-pies make their way onto holiday dessert buffets, appear at festive gatherings and are served to special guests after intimate dinners. Enjoy gooey and fresh out of the oven with some homemade ice cream on the side. Sharing not obligated.

Individual Apple Pie Recipe

Recipe by Annie Falk of Hamptons Entertaining
Makes 8 individual pies

1/3 cup freshly squeeze orange juice
8 Granny Smith apples, peeled, cored and cut into 1/2-inch
1/2 cup unsalted butter at room temperature
3 tablespoons flour, sifted
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 store bought deep dish double crust pie crusts

Preheat the oven to 275 degrees.

Poor the orange juice over the apples and toss to prevent them from turning brown. Stir, stain and set the apples aside.

In a saucepan mix together the butter flour granulated and brown sugar and 1/4 cup of water. Cook over medium heat sitting until the butter is melted and all the ingredients are incorporated about 5 minutes set aside.

Remove the pie crusts from their packaging and with a rolling pin roll one crust until it’s about 1/4 inch thick.

Using a 4/12 inch round cookie cutter to make the bottom crusts and a suitably sized decorative cutter for the top crusts, cut the dough rolling more as needed into 8 rounds of each type.

Cut vents into the 8 top crusts.

Place 1 bottom crust in each pie pan, molding the dough up the sides and dividing the apple filing among the pans and cover each pie completely with a vented top crust, using a fork crimp to seal the edges.

Slowly pour 3 tablespoons of the butter mixture over the top of each pie allowing the mixture to seep into the crust and soak the apples.

Bake until the pies are golden brown about 20 minutes serve warm.