So when we did the Grandmom exchange at Hancock, I picked up some fresh local apples.

Actually, I picked up a LOT of apples, because I prefer a variety of apples in my pie.

With just three of us, an entire pie is just a bit too much–either I’ll eat too much pie, or the pie will go bad before we can finish it. So last year I ordered individual pie slice dishes from the King Arthur Flour Catalog.

First things first, I had way to much filling for the dishes, so the apples didn’t cook down as much as they could have. I also guesstimated the amounts for the other ingredients, but that worked out pretty well.

I used three different kinds of apples for this pie. Matsu, Northern Spy, and Rambo. The Rambo were too soft for my liking (it all but fell apart in the peeler) but since the pies needed to be jucier, they might work well anyway.



Individual Apple Pies
3 to 5 apples
1/4 cup brown sugar
1/4 cup white sugar
1 to 2 tbsp flour
1/4 to 1/2 tsp cinnamon
1/8 to 1/4 tsp fresh grated nutmeg
dash salt
1/2 to 1 tbsp lemon juice
1 to 2 tbsp bourbon
1 to 2 tbsp butter
pie crust for 8″ or 9″ single crust pie

Preheat oven to 350 F.

I think this temperature was a little to low, and next time I’ll raise it to 375 F.

Peel, core, and slice the apples. I really recommend using apple peeler. Mine is awesome, although sometimes it does hangup while peeling.

I’m sure it’s operator error.

While slicing apples, place sliced apples immediately into a bowl of lemon juice, to keep apples from browning too much.

Drain apples and place into a large bowl. Mix together sugars, flour, salt, and spices. Add mixture, lemon juice, and bourbon to apples. Turn mixture until apples are well coated.

Divide apple mixture between four buttered individual slice pans. Place two slices of butter atop each pan.


Roll out pastry dough. Cover each individual pie with a top crust. (This worked extremely badly for me. Next time I believe I’ll roll out a circular crust, and divide it into four and use those large triangles.)

Place individual pans on an old cookie sheet (these made a huge mess). Bake for 30 to 45 minutes.

Cool. Top with ice cream and eat.