Individually Baked Apple Pie Recipe

Make the dough

In a large bowl whisk together the flour, salt, and 1 tablespoon granulated sugar. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Whisk the egg with the ice water and drizzle most of it (reserve 1 tablespoon if dough seems dry) over the flour mixture. Toss briefly with a fork until dough begins to come together. Press into a rough disk, wrap in plastic, and chill for at least 30 minutes (up to 2 hours).

Prepare the filling

While dough chills, combine the sliced apples, brown sugar, 2 tablespoons granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a large bowl. Toss until apples are evenly coated. Let sit 10 minutes to macerate; juices will release and thicken slightly from the cornstarch.

Preheat and roll

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly flour a work surface and roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a 5 1/2- to 6-inch round cutter (or a bowl) to cut 4 circles for individual pies. Gather scraps, re-chill briefly if the dough warms, and roll to cut a matching 4 top rounds (or cut lattice/vent shapes).

Fill and hand-fold

Divide the apple filling into 4 portions (about 3/4 cup each). Place each bottom dough round on the prepared baking sheet. Mound the filling onto the center of each round leaving a 1/2-inch border. Dot each mound with 1/2 tablespoon chilled butter. Brush the edges of the bottom round lightly with a little beaten egg (from the egg wash). Place the top round over the filling and gently press edges to seal. Hand-fold and crimp the edge by pinching every 1/2 inch to create a decorative sealed rim. If using vented tops, cut 3 small slits to release steam.

Egg wash and toppings

In a small bowl whisk the remaining egg with 1 tablespoon heavy cream. Brush the tops and edges of each pie with egg wash and sprinkle a little coarse sugar over the tops if desired. Scatter the toasted sliced almonds around the base of each pie or press a few onto the tops for added crunch.

Bake

Bake at 400°F (200°C) for 20 minutes, then reduce oven to 375°F (190°C) and continue baking for another 12–18 minutes until crust is golden brown and filling is bubbling. Rotate the sheet halfway through for even browning. If edges brown too quickly, shield with foil.

Rest

Remove pies to a wire rack and let rest 15 minutes to allow filling to set slightly (individual pies are best served warm but not piping hot).

Serve

Place one warm individually baked apple pie on each plate. Top each with one scoop of Tahitian vanilla ice cream (or two small scoops if preferred) and sprinkle the remaining toasted sliced almonds over the ice cream and around the plate. Serve immediately.