I had never thought about making a sweet pot pie! I had an apple in the fridge, and needed to go grocery shopping. I like to take a recipe and make it my own, and thought adding the bit of fig jam I had left would go well with the apple.
The technique can be used with any combination of berries, stone fruit, apples...maybe not bananas :)
If you bake pies, use your favorite recipe and put the filling in a ramekin, top with a crust, and bake. Easy-peasy! Dessert is done in a flash.
Apple Pot Pies
2 Granny Smith apples, cut into bite size dice
1 lemon, zested and juiced
2 T fig jam
2 T all purpose flour
1 T vanilla sugar
1/4 t kosher salt (or 1/8 t table salt)
1 t cinnamon
Pie crust cut to fit ramekins, cut with decorative pattern (I used Publix ready-made crusts, and used one and froze the other for another time)
1 egg, beaten with water for egg wash
Optional: 1 T vanilla sugar to sprinkle on top of the pot pies
Preheat oven to 390 degrees.
Combine the diced apple, lemon zest, and lemon juice. Toss to coat the apples with lemon juice to prevent browning and set aside. In a separate bowl, combine the flour, sugar, salt, and cinnamon. Mix the fig jam with the apples, and then add the dry ingredients. Mix to combine.
Fill the ramekins until level with the top. Dip a finger in water and run it around the top of the ramekin; place the pierced pie crust on top of the ramekin and press to seal. Brush with egg wash and sprinkle with vanilla sugar. Place ramekins on a foil-lined baking sheet and put into oven. Turn oven down to 375 degrees and bake for 20-25 minutes, until filling is bubbling and top is golden brown.
Remove from oven and place on cooling rack.
May be served hot, warm, or room temperature. To serve a la mode, top with the ice cream flavor of your choice. I also dusted mine with confectioners sugar.
Visit me at LindaGordonHengerer.com for more recipes!
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