Individual Apple Pies with Sugar Cookie Crust Video
I love to think outside the box when it comes to dessert. After all, dessert should have a little wow-factor, right? I love how the tart Granny Smith apples in my individual apple pies complement my mamma’s sugar cookie crust.
Individual Apple Pies Recipe
sugar cookie crust
- 5 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup unsalted butter, softened, 2 sticks
- 1 cup oil
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1/4 cup granulated sugar, for coating
- 6 Granny Smith apples, peeled and thinly sliced
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp unsalted butter
- 1 tsp lemon juice
- 1 Tbsp all-purpose flour
- 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.