Sweet Apple Pot Pies

  • Prep Time 10 min
  • Total Time 1 h
  • Serves: 4


  • 5 apples such as Granny Smith, Crispin, Pink Lady, Honeycrisp
  • 2 tbsp lemon juice 30 mL
  • 3 tbsp unsalted butter 45 mL
  • 1/3 cup sugar 75 mL
  • 1 tsp ground cinnamon 5 mL
  • 1/4 tsp ground nutmeg 1 mL
  • 1 tbsp all-purpose flour 15 mL
  • 1 Compliments Deep Dish Pie Shell, thawed according to package directions
  • 1 egg
  • 1 tsp sugar (granulated or coarse) 5 mL
  • vanilla ice cream or whipped cream for serving (optional)


  • Step 1

    Preheat oven to 190ºC (375ºF). Peel, core and dice apples; toss with lemon juice.

  • Step 2

    Melt butter in large skillet over medium heat. Stir in diced apples, sugar, cinnamon and nutmeg; cook about 5 min. to begin softening apple. Sprinkle flour overtop. Stir through; cook another 5 min., or until apple is tender. Spoon filling into four 4-in. (10-cm) ramekins (1 cup/250 mL).

  • Step 3

    Tip pie shell out of foil dish onto lightly floured work surface. Pat pastry flat, patching together any large cracks. Using a 4-in. (10-cm) round cutter (or dish to trace), cut out 4 pastry rounds. Cut a small "X" in the centre of each round for air vent. Use tines of fork to crimp edges. Whisk together egg and 1 tbsp (15 mL) water. Brush pastry with egg wash and sprinkle with sugar. Place pastry rounds on top of warm apple filling.

  • Step 4

    Bake about 15 min., or until crusts are golden brown and filling is bubbling. Let stand a few minutes before serving. Serve with ice cream or whipped cream, if desired.


Re-roll pastry scraps, wrap and freeze for future use.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 380
  • Fat 15 g
  • Saturated Fat 8 g
  • Carbs 57 g
  • Sugar 37 g
  • Protein 4 g
  • Cholesterol 75 mg
  • Fibre 4 g
  • Sodium 95 mg