Apple Ramekin Mini Pies

One of my favorite go-to desserts is to use a set of ramekins to make small, individual pies for my dinner guests to enjoy.  Usually, I make blackberry peach, blueberry, or strawberry.  Tonight, I decided to try apple.

Apple Ramekin Mini Pies
Makes 4 small pies.

1 pie crust (refrigerated or homemade)
1 1/2 apples of your choice (red, yellow, or green), peeled and thinly sliced
1 tablespoon of all-purpose flour
1/8 cup of sugar, plus extra for the topping
sprinkling of ground cinnamon
dash of ground nutmeg
sprinkling of fresh lemon juice

1 set of four ramekins
baking sheet
pastry brush


Preheat the oven to 375°F.

This recipe is a great way to use up apples before they spoil.

Combine the sugar, flour, spices, and apples.  Sprinkle with lemon juice.  Stir.

Mmm. Apple pie filling. A little pinch of ground cloves might also be good in here...

Prepare the ramekins with pie crust.

This is one of my sets of ramekins. I love the orange color. Bright and happy.

Begin by tracing around the bottom of each ramekin to make the bottom crusts.  Gently press each crust into each ramekin.

I like a sort-of rustic, free-form look to my mini pies. If you prefer a crisp, cleaner look, you can put more care into shaping them.

Use a fork to dock the crusts.  I think this step makes them cook better than they otherwise would.

Just use a fork and make little holes with the tines into the crusts of each mini pie. This is called "docking."

Spoon the apple filling into the crusts.

Fill each ramekin and crust with the apple mixture.

Make small lattice tops by cutting out crust strips and layering them like a weave over the top of the mini pies.

If you carefully cut the pie crusts, you can make 4 mini crusts and all the lattice strips with only one standard pie crust.

Tuck the ends of the strips into each pie to give it a clean look.  Repeat with the other pies.

This is a pie before the strips are tucked into the crust.

This is the same pie with the lattice crust ends tucked in.

Use a pastry brush to brush the crusts with milk and sprinkle them with sugar.  I used turbinado sugar.

A crunchy milk coating...

Bake the pies for 45-50 minutes on a baking sheet.  Be sure to keep an eye on them so they do not burn.  You can use aluminum foil if you are concerned about the edges.