Sometimes you just need pie, especially after a long Monday at work. My dilemma was that I only had one apple. What was I to do?
I evaluated my options and determined my apple would be large enough to fit into 2 of my small 3″ ramekins. There’s something about small versions of larger food that always makes me happy, so the thought of making pie in my ramekins made my day.
1 cup all-purpose flour
5 tablespoons shortening
a pinch of salt
2-3 tablespoons cold water
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.
Cut two slits in top of pie for venting. Place pies onto a cookie sheet and bake at 350 for ~45 minutes or until juices begin to ooze from the top of pie.
The pies turned out to be just the right size to give me the pie fix I needed!