My dad likes a slice of sharp Vermont cheddar cheese with his pie. My parents were in town for Thanksgiving this year, so I made my apple pie with Apple Pie with Cheddar Cheese Crust for my dad. That decision made one daughter very happy but left another feeling a little blue - she loves my Blue Ribbon Apple Pie. The filling of her favorite pie is sweet, full of cinnamon and lightly caramelized before it is added to the crust. I couldn't let the holiday season pass without treating her to this dessert, so made it for Christmas Eve. I simplified the preparation, filling ramekins with the stickly apple filling to make individual pies. I needed to make a few changes to the original recipe: I cut the apple slices in half so it would be easier to spoon them into the ramekin and I cut the crust recipe in half. If you don't want to make your own crust, try using premade dough or puff pastry cut into squares. This made six large individual pies - you could probably split them, but we didn't.
Individual Caramel Apple Pie
Crust - For tips, see Making Pie Crust - Step by Step
- 1 1/4 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup chilled unsalted butter, cut into 4 pieces
- 1/4 cup chilled shortening, cut into 4 pieces
- 1 large egg, lightly beaten. You will use half the egg for the crust and reserve the other half to glaze the pie.
- 1 teaspoon white vinegar
- 1 1/2 tablespoons ice water (you may need a little more)
Combine flour, sugar and salt the bowl of a food processor. Pulse to combine. Pulse to cut in butter and shortening until mixture looks shaggy (about 10 times). Add half of egg, vinegar. Sprinkle 1 1/2 tablespoons water over the dough. Pulse quickly about 10 times. The dough should start to hold together. Continue pulsing in short bursts until the dough comes together. If necessary, add another tablespoon of water, 1 teaspoon at a time. Wrap dough in plastic; refrigerate 4 hours or overnight.
For the Filling
Prepare filling for Blue Ribbon Apple Pie. The only change you need to make to the filling is to cut apple slices in half before adding them to the pan.
Preheat the oven to 350. Line a half sheet pan with foil. You will be really sorry if you forget - the pies bubbled over and the filling was very sticky.
Take dough out of the refrigerator for about 10 minutes to soften. Lightly flour a cutting board, then place dough on board and turn to coat lightly with flour. Roll out to 12 inch circle, then cut out 4 1/2 inch circles (I used a small plastic bowl as a guide). You may need to reroll the dough to get enough circles. You can also cut the pastry into 1/4 inch strips and make a lattice crust for each ramekin. You'll need six 1/4 inch strips (about 4 1/2 inches long) for each ramekin.
Mound filling into six 4 ounce ramekins (the filling can be warm). Cover each ramekin with a pastry round or lattice crust. Lightly press dough around side of ramekin. If using the round, cut an X in the top of the dough to vent. Mix remaining egg with 1 tablespoon of milk and brush over the top of each crust.
Bake for 45 minutes until apples are tender. Cool slightly and serve with vanilla ice cream.