Ramekin Spiced Apple Pies

Image: 8 ounce ramekin filled with baked apple pie filling and a pie crust on top.

Description: Apple pie is one of my all-time favorite fall desserts so I had to do my own twist on the classic recipe. The addition of the extra spices in this recipe really take it up a notch.

Yield: Recipe makes 3 – 8 oz ramekin pies.

Ingredients:

Pie Shells:

• 2 store-bough pies shells

• 1 egg + 1 tablespoon water

Pie Filling:

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

• ¼ cup dark brown sugar

• ¼ cup maple syrup

• 2 tablespoons lemon juice

• 1 ½ tablespoons corn starch

• 1 tablespoon apple cider vinegar

• 1 tablespoon vanilla extract

• 2 teaspoons orange zest

• 1 tablespoon ground cinnamon

• 1/2 teaspoon fresh grated nutmeg

• 1/2 teaspoon ground clove

• 1/2 teaspoon all Spice

• 1/2 teaspoon ground ginger

• 1/4 teaspoon sea salt

• 1/4 teaspoon cayenne pepper

Topping:

• Vanilla Coconut Milk 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 bottoms of the 3 ramekins.

Then, fill each ramekin 3/4 full with apple mixture.

Next, form enough dough in-hand for a 1 inch ball, then flatten with fingers until it gets almost stretched enough to cover the top of the 3 ramekins, but leave a bit of apple exposed on the perimeter of each of the ramekins.

In a small shallow bowl, scramble the egg with the tablespoon of water. Brush this egg mixture on the top of each of the 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.

Notes:

One pie shell got me decent bottom crust coverage for all 3 ramekins so 2 pie shells should provide enough bottom and top crust for all 3 ramekin pies.

I like to serve these with my Vanilla Coconut Milk Ice Cream.