Single-Serve Scrap Apple Pie
Your pie fairy godmother has arrived, my solo sweet-eating friends. This is the perfect recipe for the pie season (which is every season am-I-right?) where you have scraps left over and need somewhere to put them, that’s not the trash. Because we don’t throw away pie scraps OK.
I love a not-so-serious bake too. This is a really unsexy dessert but it oh so delicious. I lay my scraps in their piece-y glory on my baking tray but you’re welcome to form yours into a ball, re-roll, and cut or shape as you desire – I just couldn’t care less in this instance.
To get the perfect, tender, apple-pie-apple you do have to cook those down for a minute on the stove, so brace yourself – this is a sweet treat that takes a little love and stirring. But not too much ok? I’m not here for applesauce apples in my pie filling, I want a tender bite, packed with cinnamony flavor.
For the single-serve sweet treat of fall, this scrap apple pie will fill all your cozy, comfortable, baking requirements.
PIE SCRAPS? NEVER HEARD OF ‘EM
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
How to save your pie scraps: (sorry, extra details coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, extra details coming soon with a website update – full recipe available at the bottom!)
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE SCRAP APPLE PIE
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love this dessert
TIPS & VARIATIONS
- (sorry, extra details coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
MORE SINGLE SERVE RECIPES
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
Equipment
- Baking Tray
- Parchment Paper
- Small pot
- Spoons
- Whisk
- Measuring Cups
- Measuring Spoons
- Peeler
- Knife
- Pastry Brush
Ingredients
- ½ cup scraps of pie crust
- 1 egg
- 1 tsp turbinado sugar
- 1 large apple peeled
- Dash of cinnamon
- Dash of salt
- ½ tbsp butter
- ¼ tsp lemon juice
- 2 tablespoons water
- 2 tsp flour
- 1 ½ tbsps sugar
- ¼ c heavy cream
- 1 tsp powdered sugar sifted
Instructions
- Preheat your oven to 400 and line a baking tray with parchment paper
- Lay your pie crust scraps onto your baking tray, leaving a little space in between but these can be relatively close as they won’t grow much as they bake
- In a bowl, whisk together your egg with a splash of water or milk until no gloops of egg whites are visible. Brush your egg wash onto your pie crust pieces and sprinkle with turbinado sugar
- Bake for 7-10 minutes, this will vary depending on how big your scraps are, so keep an eye on them!
- Cut your peeled apple into ½-inch slices and place in a small pot
- To the pot add your cinnamon, salt, butter, lemon juice, water, and flour
- Stir and place on the stove on medium-low heat, cook for 10 minutes, stirring occasionally
- Place a lid over your pot and cook for 35-40 minutes until the apples are tender (you can easily cut through them with the side of a spoon). Stir every 5 minutes, there isn’t a lot in the pot so you don’t want it to get gloopy at the bottom if you don’t stir it
- While your apples are cooking, make your whipped cream by whisking together your heavy cream and powdered sugar in a bowl until thick. Place in the fridge until ready
- For assembly, place your baked pie scraps in a bowl, top with your cooked apples, and fresh whipped cream
- Enjoy!
