Craving an easy apple pie recipe for two but don’t want leftovers? Here’s the perfect solution for your apple pie fix – Double Crusted Apple Pie For Two baked in ramekins with a homemade pie crust and apple pie filling. No special 6 inch pie pan needed!
It’s apple season in Pennsylvania, which means you’re going to be seeing quite a few apple recipes in September and October. Dad and I always kick off the season by picking apples at our favorite farm south of Pittsburgh.
Since I bake with apples a lot, I had a recipe idea list leftover from last year. At the very top was this Apple Pie For Two recipe. They are two mini apple pies baked in two ramekins. It’s like baking apple pie for one person because you get your own pie! Or you can eat both – one now, one later. Baker’s choice.
And much like a traditional apple pie, these ramekin pies are double crusted – one crust for the bottom and sides then another for the top. I could have easily skipped the bottom crust, but then it wouldn’t be apple pie.
Of course every apple pie needs homemade apple pie filling! I’ll show you how to scale down apple pie filling for exactly two mini apple pies.
Labor Day weekend is when Dad and I usually pick apples because of the extended holiday weekend, mainly because I was either away at college or at my previous job a few hours away. Although it doesn’t matter now since I live in Pittsburgh again, we try to keep it the same weekend.
Unfortunately for us, it was pouring rain the day we had planned. The rain did let up by the afternoon, so we took a chance.
And then it rained again when we got to the farm. Fortunately, you can still pick apples in the rain, so we did.
The farmer met us up at the top of the hill by the apple orchard and told us we were the first crazy people to be picking apples in the rain that day. Hey, more apples for us, right?
Shortly afterwards, another family did join us in the orchard. I didn’t take many pictures since it was raining (plus Dad was holding the umbrella and the apple bag, so he needed me to pick the apples).
If you do get the chance to pick apples in the rain, it is quite refreshing. And cold. But we were laughing about it.
How To Make Apple Pie For Two
Time to make the pies! First, you need to make the homemade pie dough because it needs to chill for at least 1 hour.
The easiest way to make homemade pie crust is to use the food processor. Of course you can still make it by hand, but I find the food processor the most efficient and quickest way to make the dough.
Once the dough is ready, you want to line two 6-ounce ramekins with half of the dough. The other half will be used for the top crust. You can either fully cover the top or get fancy with some lattice work.
For more ideas on different pie crust looks, here’s a handy tutorial from Martha Stewart. I really want to try the braided crust.
What are the best apples for apple pie?
One question I get a lot is “which type of apples are best for apple pie?” The two varieties I picked at the farm were Ginger Gold and Gala, both which are recommended for apple pie filling because they hold their shape and don’t disintegrate after a long baking time.
Other apples you can use are Jonathans, Jonagolds, Golden Delicious, Cortland, and McIntosh. You can get away with most apple varieties, but please stay away from Red Delicious. Those are only good for snacking.
How do you prepare apples for apple pie?
It’s best to make homemade apple pie filling. I scaled down the recipe for you so you don’t have leftover pie filling. You will need roughly 1 1/2 cups of peeled, chopped apple for two ramekin apple pies.
Apple pie will last up to two days at room temperature, although I don’t think you’ll have any problems eating it before then. If you need to prolong your pies, refrigerate them to add an extra day or two.
Items You May Need (affiliate links):
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 3 tablespoons cold shortening, cut into 3 pieces
- 3 tablespoons cold unsalted butter, cut into 3 pieces
- 2 tablespoons cold water
Apple Pie Filling
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Few drops of vanilla
- 1 1/2 cups chopped, peeled baking apples (such as Gala, Golden Delicious, or Jonagold)
- In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and shortening and pulse until butter and shortening are cut into the flour, looking like large pebbles. Add the water and pulse until a dough forms. Alternatively, you can do this by hand with a pastry blender.
- Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
- For the apple filling: In a large saucepan, combine the water, juice, sugar, cinnamon, nutmeg, and cornstarch. Stir over medium heat until thickened and bubbly. Stir in vanilla and apples then cook for 5 minutes or until the apples start to soften (don't fully cook them), constantly stirring. Remove from the heat and let cool.
- Preheat oven to 350F. Have two six-ounce ramekins* and a cookie sheet ready.
- Take one pie crust piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Fill the crust with half of the pie filling.
- Take another pie crust piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape. If making the lattice crust, cut the dough in strips and lay the pieces on top in a criss-cross pattern.
- Repeat these steps with the remaining pie crust and filling.
- Place each ramekin on the cookie sheet and bake 35-40 minutes or until the top is golden brown. Cool for 15 minutes. Serve warm with ice cream or cool to room temperature.
*If you use ramekins that are not six ounces, you may need to adjust the amount of pie crust and filling used. Use your best judgement.