Ingredients:

• 5 medium apples, peeled and chopped, about 6 cups

• ¼ cup dark brown sugar

• 2 tbsp lemon juice

• 1 ½ tbsp corn starch

• ¼ cup maple syrup

• 2 tsp orange zest

• 1 tbsp cinnamon

• ¼ tsp sea salt

• ½ tsp cayenne pepper

• 1 1/2 tsp fresh grated nutmeg

• 1 tbsp apple cider vinegar

• 1 tbsp vanilla extract

• 1/4 tsp ground clove

• ½ tsp all Spice

• ½ tsp ground ginger

• 2 Store-bought pies shells

• Vanilla Ice cream, optional

Directions:

In a small mixing bowl, combine all ingredients except for pie shells. Mix thoroughly and set aside.

Using fresh or defrosted pie shells, Press the pie shell onto the bottom and sides of the Ramequins. Then fill ¾ full with apple mixture. Form enough dough in hand for a 1 in ball, then flatten with fingers until it gets almost stretched enough to cover the top of the pie but leave some apple exposed on the perimeter of the ramequin.   Repeat this step for the other two ramequins.  One pie shell got me decent bottom and top crust coverage for 1 1/2 Ramequins so 2 pie shells should provide enough crust for 3 Ramequin pies.

Bake on middle rack of oven at 375 for 30-35 minutes or until crust is golden brown and filling is bubbling. Take out of oven and set aside to cool for 10 minutes. Serve with vanilla ice cream (dairy or non-dairy).