Apple Pie For Two

By srumbel

from Carla Cardello (www.chocolatemoosey.com)
Craving apple pie but don’t want to be stuck with leftovers? I have the perfect solution for your apple pie fix – Double Crusted Apple Pie For Two with a homemade pie crust and apple pie filling.

Ingredients

• Pie Crust
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 3 tablespoons cold shortening, cut into 3 pieces
• 3 tablespoons cold unsalted butter, cut into 3 pieces
• 2 tablespoons cold water
• Apple Pie Filling
• 1/4 cup water
• 1 teaspoon lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Few drops of vanilla
• 1 1/2 cups chopped, peeled baking apples (such as Gala, Golden Delicious, or Jonagold)

Preparation

Step 1

For the pie crust
In a large bowl, mix together the flour and salt. Using a pastry blender or your fingers, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal. Stir in the ice water and blend well.
On a lightly floured surface, form the dough into a ball and lightly knead it. Divide the dough evenly into four pieces. Flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
For the apple filling
In a large saucepan, combine the water, juice, sugar, cinnamon, nutmeg, and cornstarch. Stir over medium heat until thickened and bubbly. Stir in vanilla and apples and cook for 5 minutes or until the apples start to soften (don't fully cook them), constantly stirring. Remove from the heat and let cool.
To assemble
Preheat oven to 350F. Have two six-ounce ramekins* and a cookie sheet ready.
Take one pie crust piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Fill the crust with half of the pie filling.
Take another pie crust piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape. If making the lattice crust, cut the dough in strips and lay the pieces on top in a criss-cross pattern.
Repeat Steps 2 and 3 with the remaining pie crust and filling.
Place each ramekin on the cookie sheet and bake 35-40 minutes or until the top is golden brown. Cool for 15 minutes. Serve warm with ice cream or cool to room temperature.
Notes
*If you use ramekins that are not six ounces, you may need to adjust the amount of pie crust and filling used. Use your best judgement.