How is a girl suppose to reinvent one of the best desserts ever? Last night, I was thinking of all sorts of different ways to spin the classic apple pie. Because I love individual size desserts so much, I decided to make personal apple pot pies. They turned out pretty cute and I think they would be a super fun way to try something a little different this Thanksgiving without changing the classic too much. I used my Mom’s famous apple pie recipe and one cup ramekins for the perfect serving size.
Apple Pot Pies
What you’ll need:
1 packaged vegan pie crust or my favorite recipe from The Joy of Baking
1 cup sugar
1/3 cup all-purpose flour
½ tsp. nutmeg
1 tsp. cinnamon
Dash of salt
8 cups thinly sliced pared tart apples
3 tbsp. butter substitute like Earth Balance
Heat oven to 400 degrees.
Prepare pastry dough.
In a large bowl, stir together sugar, flour, nutmeg, cinnamon and salt. Mix with cut apples.
Divide the apples up into the ramekins filling them as high as you can. Then dot them with butter.
Cut circles out of your dough and cover the apples. Make slits in the crust to allow steam to escape. Bake for 20 minutes or until crust is beautifully golden.
I prefer to serve these guys warm, but room temp is also fine.