Apple Pie for 2.


serves: 2
time: 45 minutes
equipment: 2 ramekins, a baking sheet, tin foil, and an oven


  • 2 Pillsbury pie crust, refrigerated (or homemade)
    • pull out of fridge 15 minutes before using
  • 2 apples (we used golden delicious) peeled, cored, and chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar, tightly packed
  • 1/4 teaspoon butter, melted
  • 1/2 tablespoon white sugar
  • nonstick spray


  • preheat oven to 425F
  • spray 2 ramekins with nonstick spray
  • for filling:
    • in a small bowl combine chopped apples and lemon juice, toss well
    • in a separate bowl, mix together flour, cinnamon, nutmeg, white sugar, and brown sugar
    • now combine apples and sugar mixture, stir until the apples are well coated
    • set aside
  • roll out pie crust dough
  • cut out two circles of dough, slightly larger than ramekins
  • put dough circles in the ramekins pushed to the bottom
  • stuff the ramekins with apple filling
  • topping:
    • I used a small cookie cutter to make a fall topping
    • or you can use a pie dough circle for the topping
      • if using a dough circle, cut an x in the middle
  • brush the melted butter on the dough top and then sprinkle white sugar on the buttered dough
  • place the ramekins on a baking sheet and bake at 425F for 8 minutes
  • after 8 minutes, lower the temperature to 350 and bake for 25-30 minutes
    • you may need to set up a tin foil tent over the pies while they are cooking so the crust doesn’t burn (I did this halfway through cooking)
  • if the crust isn’t where you want it at the end of baking, broil on low until the crust browns… watch the pies closely if broiling


-The Martins Kitchen-


P.S. it’s mighty tasty if a bit Fireball Whisky is poured on top.


One thought on “Apple Pie for 2.

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