These Individual Apple Pies have a butterscotch chips and dried blueberries for extra flavor. Topping them with a cut out shape or letter adds fun.
Have you heard the expression “As easy as apple pie?” I don’t get it. I don’t find pie-making easy. Not usually.
Unless I use store-bought pastry. Which is what I’ve done to make today’s recipe. These are really easy pies to make. They have butterscotch chips and dried blueberries in the filling for extra flavor and cut-out shapes on top for extra fun. You can do letters or numbers or choose a cookie cutter that is themed for a certain season or holiday.
Making The Apple Pie Filling
To make the filling for these pies, you mix together finely chopped apples, dried blueberries, butterscotch chips, brown sugar, flour, cinnamon, and a touch of lemon juice. Mound the mixture into ramekins.
I like to use SnapDragon apples if I can find them in stores. They are a sweet crunchy apple and great for baking in pies because they soften quickly when cooked but hold their shape and don’t get mushy. Look for them here.
If you can’t get those, check out this list of great apples to use in pies. Honey Crisp, Golden Delicious, and Pink Lady are all good choices.
Preparing The Pie Crust
Then you work on the crust. Well, work is probably the wrong word since I use a store-bought crust. Feel free to use your own but then it won’t be as easy.
I use the store-bought pastry dough that is sold in the refrigerator section near the tubes of biscuit dough. It comes in a long rectangular box. Inside is two pastry crusts that have been rolled into big flat circles and then rolled up jelly-roll style. To make the pies you unroll one of the crusts and then cut out circles for the top crusts of the pie and use a cookie cutter to cut out shapes to adhere on the top. Lay the circles over the ramekins, crimp the edges with a fork, and then top the crust with a cut-out shape. Bake and you’re done.Print
The little pies are a cinch to make and yet are bursting with flavor and fun.
- 2 apples, cored, peeled and cut in a ½ inch dice
- 2 Tbsp. packed brown sugar
- 1 Tbsp. flour
- ½ tsp. cinnamon
- 1 tsp. lemon juice
- ¼ cup dried blueberries
- ½ cup butterscotch chips
- a 6–7 oz. store-bought or homemade unbaked pie crust
- Preheat oven to 425ºF.
- In a medium bowl combine apples, brown sugar, flour, cinnamon, and lemon juice.
- Fill four 6 ounce capacity ramekins halfway full with the apple mixture. Divide the blueberries among the ramekins followed by the butterscotch chips. Top with remaining apples. The ramekins will be well-mounded.
- Roll out the pie crust to an 11” rectangle or circle. Cut in half lengthwise and then again in half widthwise to create 4 equal pieces.
- Place one of the dough quarters onto a ramekin. Push the dough down onto the edges of the ramekin to cut it off. Use a fork to crimp all around the edges and to poke some holes in the top of the crust. Repeat with remaining dough until all four ramekins have a top crust.
- From the dough trimmings, use cookie cutters or a knife to cut shapes or letters. Brush these pieces lightly with water and affix one onto the top of each pie.
- Place the ramekins on a baking sheet and transfer the baking sheet to the oven. Bake until the crust is well-browned and the filling is hot, 23-26 minutes (or as specified by your pie crust directions).