Have Your Pie and Eat It, Too: Apple Pot Pies

by Rachael Ray Show Staff 7:00 AM, November 18, 2009

Aired November 18, 2009

Serves Serves 4
6 tart apples, such as Granny Smith or Northern Spies, peeled, seeded and diced
1/2 cup dried sweetened cranberries, a couple of handfuls
1/2 cup dark brown sugar
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
Juice of 1 lemon
Pinch of salt
1 pie dough
1 egg, lightly beaten
4 ceramic or oven-safe individual glass bowls or large ramekins

Preheat oven to 400F.

In a mixing bowl, combine apples, cranberries, brown sugar, ginger, cinnamon, nutmeg, lemon juice, and salt.

Roll out the pie dough and cut out 4 rounds that are slightly larger than the mouth of the baking dishes. Fill dishes with apples. Top each ramekin with a round of pie dough and crimp the edges with the tines of a fork. Brush the crust with egg wash. Transfer baking dishes to a baking sheet. Bake until the crust is golden brown and the apples are tender, about 20-30 minutes. Serve warm or at room temperature plain or topped with vanilla ice cream or whipped cream.