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.

Yields: 1 serving

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

Directions:

• 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!

If you love this recipe, leave a comment below and tag @accentgolden in your posts on social!

For more single-serve recipes, check out my Mint Chocolate Tiramisu, Drop Biscuit with Plum Compote, Pumpkin Cupcakes, or a Spiced Poached Pear with Creme Anglaise and Streusel if you're feeling fancier!

Notes:

• If you’d like to dust your pie scraps with spices, go for it! Cinnamon and/or cardamom would be so delicious. You can also get fancy and use a cookie cutter to cut out shapes from your pie crust if you prefer, you do you, my friends!

• Your apples will release liquid as they break down, but they take a minute to do so. If you need to add a little bit more water to your pot at the start of the cooking process, do so a tablespoon at a time - stirring, cooking, and seeing if you need more after that