A friend of mine recently moved to Pennsylvania and she described these Amish individual apple pies. Once I heard what it was I had to make one! You wrap an apple in pie dough and bake it! Well it’s a tiny bit more involved than that but not much. 
The other night the stars aligned and I had a craving, an apple and some pie dough in the fridge left over from a pumpkin pie I had made.
Pie dough (you can use your favorite recipe or possibly even the kind you buy in the store, although I can’t guarantee how good that will taste)
- 1 1/4 cup flour
- 1/2 cup shortening or butter
- 1/4 tsp salt
- 3 Tb sugar
- 3 Tb ice water
This makes enough dough for a decent sized pie so it would probably make about 6 apples I think. Whisk the flour, salt & sugar together, cut in cold butter or shortening until the mix looks like crumbs. Drizzle in the ice water 1 Tb at a time and mix with a fork until the dough comes together. Wrap the dough in plastic and let it sit in the refrigerator at least 1/2 hour. Roll out the dough.
Core the apples, I don’t core all the way through. I used a red apple I had sitting around but use your favorite baking apple, some people prefer the tart green Granny Smith for baking. I use a red apple like a Gala because I don’t like to add alot of sugar and the red apples have their own sweetness. Put a pat of butter, brown sugar, sprinkle of cinnamon, ginger & clove in the core of the apple. I don’t measure this I just eye it but I suppose it would be about a tsp of butter, and a tsp of sugar.
Meanwhile in a saucepan combine 1/2 cup of brown sugar, 1/2 cup of water, 2 Tbs butter and some spices. I used cinnamon, ginger & clove because that is what I like in my apples, you can use whatever spices you prefer. Bring this mix to a boil and then remove from the heat.
Wrap the apples in the pie dough, place in either individual ramekins or a baking pan with sides and pour the syrup over the top of them. Bake in a 350 oven for about 45 minutes. If you have enough syrup left, baste again at the half way point.
I must admit I shared this with my husband but next time I will make two so I don’t have to share!
