Treat yourself to a taste of Fall with my Single-Serving Apple Pie Bowls! No need to make a whole apple pie. 🙂
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Fall flavors really are some of the very best flavors – I love fall baking!
Today I bring you my Single-Serving Apple Pie Bowls. These little bowls are similar to a dessert I did last Fall called Apple (Pie) Flower Bowls. The concept is the same, just done with a fun little twist.
I felt like changing things up a bit today, so I came up with my Single-Serving Apple Pie Bowls. The flavors going on in these little delights are wonderful!
The idea behind these bowls is that you have a personal dessert for each person that isn’t too large, without having a lot of extra dessert hanging around the house.
My Singe-Serving Apple Pie Bowls aren’t exactly pie, and they definitely are not a traditional recipe. Simply put, they’re a great dessert with a wonderful golden brown crust.
Why a crust? Because you just gotta have a golden brown crust! 🙂
That wonderful deep dark brown color comes from the addition of the toffee chips. They add sort of a warm caramel flavored something special without being too much.
Now let’s talk apples. Everyone has a different apple they like to use for baking. Cortland apples are always a good choice for baking and cooking. However you could also use Granny Smith, Jonagold, or even Fireside apples.
If you don’t know or care about apples that fine too! Just use an apple recommended for baking at your local grocery store. Most stores have the signs up that tell you what apples are recommended for different uses.
Do NOT pay extra to buy a certain type of apple! Buy what is available in your part of the country and is recommended for baking.
Apples bake down, so although it may look like a giant black hole, it isn’t. The camera picks up funny things sometimes.
So there is a wonderful crust topping with a couple of mini apple crust cutouts placed on top. Puff pastry could also be used, but today I just used regular refrigerated pie crust.
You can serve this delicious dessert with whipped cream, ice cream, or any other way you prefer. I like to add a touch of Crystal Sanding Sugar before they go in the oven. It creates a very nice taste, texture and appearance.
Remember less is more here! So just use a bit.
Single-Serving Apple Pie Bowls
4 medium Cortland, Fireside, Granny Smith, or Jonagold apples, cored and thinly sliced, peeled if you desire
8 tablespoons Snickers bites, 2 tablespoon per Ramekin
4 tablespoons Heath bits with milk chocolate, 1 tablespoon per Ramekin
4 teaspoons butter, softened
Refrigerate Pie Crust, room temperature – you can use any brand you want, or make it yourself
1 large egg + 1 tablespoon water, for egg wash
White Sparkling Sugar, optional for the top
Mini apple cookie cutter, or any shape you prefer
1. Preheat oven to 400 degrees F. Allow pie crust to come to room temperature. Spray four Ramekins generously with cooking spray; set aside. Allow refrigerated pie crusts to warm up to room temp. Whisk egg in a small bowl or cup. Add the water, mix together; set aside.
2. Unroll pie crust onto a lightly floured surface. Arrange four individual ramekin dishes top side down on pie crust dough. Cut out pie crusts circles using the open end of the ramekin. Take the pie crust circles and roll them out just a bit with a small roller or heavy can, so that it will fold over the sides of the ramekin just a bit. With mini cookie cutter cut out a few extra pie crust shapes for each ramekin.
3. Core and slice apples, peeling them is optional. Peel apples of you prefer them peeled, or leave the peel on. Place sliced apples in sprayed ramekins. Add 2 tablespoon Snickers bites and 1 tablespoon Heath bits to each dish. Try to stir mixture just a bit if possible. This can be tricky, depending on the size of the ramekins being used. Top each dish with 1 teaspoon of butter.
4. Place a cut pie dough piece atop each dish. Press pie dough around the outside edges of the dishes is possible. Brush pastry with egg wash, attach desired number of mini cutouts. If they don’t stick at first simply add a little more of the egg wash underneath the min cutout. Sprinkle with sanding sugar. Place dishes on baking sheet.
5. Bake for 15 minutes or until pastry is golden brown and apples are just tender. Cool slightly. Serve warm with whipped cream, or ice cream.
Makes 4 Ramekins = 4 Servings