Apple Pie for one or two

Earlier this month I told you how excited I was to play along with Bake at 350's Flavor of the Month idea. I thought maybe I'd branch out to do an in season peach and raspberry pie, or perhaps finally make the S'mores pie I've been wanting to try - but alas, I stuck with my most favorite - apple pie. While I lived in Louisiana I decided that I wanted to be really good at making apple pies, so about every month I made a new one, trying new crusts, trying different fillings, etc. It was a lot of pie for my husband and I to eat. And not so figure friendly. So, my offering for this months pie showcase is Apple Pie for one (or two).

I grew up in an immediate family of 6 and a huge extended family that was always getting together for something or other. I learned how to cook in large quantities and Colin is always telling me how I need to learn to pare down my recipes so we don't end up with food for 80. It is a good idea, because when there's a whole pie, guess who eats it? Me. This is a pie for those who are cooking for one or two and it's also semi-homemade, which may defeat the purpose of the showcase, but I have struggled with cooking mini sized things and perhaps others out there have also.

Sarah's Apple Pie for one or two

I use this dish to make my apple pie in from Crate and Barrel. Any dish or ramekin that's about 5 inches in diameter would work.


3 apples (I use two Golden Delicious and 1 Braeburn)
1 T flour
3 T white sugar
1 T brown sugar
1/2 tsp vanilla
1 pie crust for 9 inch pie (I've been using store bought, semi-homemade at it's finest!)
1 egg, beaten
extra sugar for sprinkling

Preheat oven to 375 F. Put cookie sheet in the oven while it preheats so it gets hot

1. Peel, core and slice your apples. Sprinkle a little lemon juice on them if you'd like to prevent browning.
2. Toss apples with flour, white sugar, brown sugar and vanilla.
3. Cut the pie crust in half (if using made from scratch pie crust, divide into two and roll to fit your dish). Press half into bottom of dish, trimming extra from sides. Press foil into crust and fill with pie weights or dried beans. Bake 8 minutes in oven.
3. Remove pie weights from bottom crust, pour in apple filling, mound the apples high as they will cook down. Top with remaining crust, you may have to piece it together since the crust may be oddly shaped from cutting it. Just press seams together. Trim extra away from sides.
4. Press edge of the two crusts together with fork or crimping method. Create a way for steam to escape in the top crust - either a few slits or use a small cookie cutter to cut out a shape.
5. Brush the top with the beaten egg, just enough to coat. Sprinkle with sugar. Bake for 40 minutes.


I topped mine with cinnamon ice cream, which is almost impossible to find, so I made my own. I used soy ice cream, thawed it out til it's pretty soft, spoon it into a larger bowl, put a teaspoon and a half of cinnamon in it, mix it up an put it back in the original container and refreeze.


Enjoy!