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  • Writer's pictureErin

Apple Pies To Go

Every day is a good day for an apple pie. Especially Pi day!!


Bake up a batch of these and pop them into the freezer. Then you can just toast them up whenever you feel like a personal little slice of pie for yourself.

Prep Time: 45 min

Cook time: 15 min

Yield: 12 pies


Apple Filling

  • 3 granny smith apples

  • 1/4 tsp cinnamon

  • 1/4 tsp allspice

  • 1/4 tsp salt

  • 1/4 cup brown sugar

  • 1 1/2 tbsp all-purpose flour

  • 1/2 tbsp apple cider vinegar

  • 1 tbsp half-and-half cream

Pie Crust

  • 1 cup unsalted butter, frozen

  • 3 cup all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup cold water

  • 1 egg


Apple Filling

  1. Peel and dice the apples finely.

  2. In a medium saucepan, combine all the ingredients and cook over medium-low heat until the apples become soft & translucent and the sauce begins to thicken, about 10-15 minutes.

  3. Remove from heat and allow to cool before spooning out onto the pie crust.

Pie Crust

  1. Pre-heat oven to 400F.

  2. In a medium mixing bowl, combine flour and salt. Grate the frozen butter into the flour and mix to combine with your hands.

  3. Add in the water and gently mix in with a fork. Once the flour becomes moistened, dump the contents out onto the counter and gently knead until all the flour is mixed in and the dough forms a ball.

  4. Divide dough in half and roll one half into a large rectangle. Place the sheet of dough onto a piece of parchment paper. Cut into 12 pieces.

  5. Evenly divide the filling and spoon onto each of the 12 pieces of dough.

  6. Beat the egg and brush onto the edges of the dough.

  7. Roll out the second ball of dough and place over the first. Press down along the edges of each piece. Then cut the large rectangle into 12 pieces again.

  8. Transfer 6 of the individual pies onto a parchment lined baking sheet and seal the edges by pressing down with the tines of a fork.

  9. Brush each pie with the egg & bake in the preheated oven for 15-18 min or until they are browned on the top and edges. Remove to a wire cooling rack and repeat baking for the second set of pies.

Zhuzh it up!

  • Change up the filling to your favourite pie. The volume of filling needed for this recipe is about half of that required for a typical 9-inch pie.

  • Serve with Whipped Cream, Vegan Whipped Cream or my favourite: slices of cheddar cheese.

This amazing recipe was adapted from Samin Nosrat's Salt, Fat, Acid, Heat and Scotty Scott's Fix Me A Plate


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