Individual Apple Pies with Sugar Cookie Crust Video

Preheat the oven to 325 degrees and line a cookie sheet with parchment paper.

Sift the flour, baking powder and salt into a large mixing bowl then set aside.

Cream the sugars, butter and oil in a separate bowl until light and fluffy. Add the vanilla and eggs one at a time, beating well after each addition.

Combine the wet and dry ingredients and mix until combined.

Next, form the cookie dough into golf ball-sized balls and roll in granulated sugar. Place the balls about 3"−4" apart on a cookie sheet. You may only be able to fit 8 or 9 cookies on a cookie sheet at a time but that’s okay—once these cookies are flattened out, they take up quite a bit of space!

Flatten the balls on the cookie sheet, using the bottom of a glass but first dip the bottom into a small plate of sugar. This will keep the glass from sticking to the cookies. Flatten the cookie to approximately ⅛" thick.

Combine apple slices, sugar, cinnamon, nutmeg and lemon juice together in a bowl and stir until ingredients are evenly mixed.

Heat butter in medium pan over medium-high heat then add apple mixture and heat until bubbly. Reduce heat and simmer 5-6 minutes until apples begin to soften. Sprinkle flour evenly over apples and cook until sauce thickens. Remove from heat. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.

Spoon apple mixture into 6-8 ramekins, just below the rim. Cover the ramekin with the sugar cookie, pinching the sides to seal the pies. With a knife, slice a small hole in the top to let steam escape.

Place pies on a baking sheet and bake 10-12 minutes, until the crusts are lightly browned.