This is a delicious homemade individual apple pie recipe that comes straight out of my Culinary School recipe book and it is perfection, just like our grandmothers made.
I have always said that we are all going to be in trouble when the generation that made everything from scratch is gone. I think many of us are intimidated to try to bake and cook from scratch. Sure, I am a fan of premade items that go into recipes but I have found that it is not hard to make some recipes from scratch. This recipe is not very hard and it always turns out perfectly. These individual pies are called “freeform pies” and they are easy to roll out because the pies are small and you are not trying to fit one large pastry into a pie plate perfectly. They are supposed to look homemade.
This homemade individual apple pie recipe is perfect for Thanksgiving or anytime you prepare a meal. I like to serve these mini pies because they are perfect for guest to pick up without cutting into a whole pie.
You can top with confectioners sugar and also serve with ice cream. These individual pies are perfect to freeze unbaked until you need them.
Individual Apple Pie Recipe
This is a delicious recipe for individual apple pies that are easy because you freeform the individual pies. This is the recipe that we used in Culinary School.
- 1 cup Unsalted Butter
- 1 cup All Purpose Flour
- 1 tsp Salt
- 6 tbsp Water, ice cold
For the Filling
- 3 Apples, peeled and diced
- 2 tbsp Unsalted Butter
- 1/4 cup Sugar
- 1/4 tsp Cinnamon, ground
- 1 tbsp Vanilla Extract
- 1 Egg
- 2 tbsp Milk
- Sanding Sugar optional
1. To prepare the dough, cut the butter into medium dice size and place it in the freezer for 5 minutes. Place butter, flour, and salt in the bowl of a food processor. Pulse until the chunks are the size of very small peas. Drizzle in the ice water and pulse just until the dough barely comes together. Do not overmix.
2. Turn the dough out onto a work surface. Divide the dough into 4 rounds. Place the rounds on a sheet pan, cover them with plastic wrap and refrigerate for about 20 minutes before rolling out.
3. Prepare the filling, place apples in a saucepan over medium-high heat and let them brown slightly. Add the butter and sugar and let it brown, stirring occasionally. Add cinnamon and vanilla extract. Cool before assembling the pies.
4. Mix the egg with milk in a small bowl
5. On a floured surface, roll out each round of dough into a circle approximately 8 inches in diameter. Place a bowl or plate on top of the rolled out dough and cut out a circle.
6. Place one-fourth of the apple filling in the center of each dough round, leaving about 2 inches of dough exposed along the edges. Brush the dough with egg wash and fold the border over the filling. Place the pies on a sheet pan lined with parchment paper and brush additional egg wash over the surface. Optional: Sprinkle with sanding sugar.
7. Place pies in freezer until frozen. (This will prevent the butter from running while baking.)
8. Preheat the oven to 400 degrees. Bake frozen pies, rotating them occasionally. Bake until the apples are tender and the crust is brown, 20 to 30 minutes.