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In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and shortening and pulse until butter and shortening are cut into the flour, looking like large pebbles. Add the water and pulse until a dough forms. Alternatively, you can do this by hand with a pastry blender.
Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
For the apple filling: In a large saucepan, combine the water, juice, sugar, cinnamon, nutmeg, and cornstarch. Stir over medium heat until thickened and bubbly. Stir in vanilla and apples then cook for 5 minutes or until the apples start to soften (don't fully cook them), constantly stirring. Remove from the heat and let cool.
Preheat oven to 350F. Have two six-ounce ramekins* and a cookie sheet ready.
Take one pie crust piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Fill the crust with half of the pie filling.
Take another pie crust piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape. If making the lattice crust, cut the dough in strips and lay the pieces on top in a criss-cross pattern.
Repeat these steps with the remaining pie crust and filling.
Place each ramekin on the cookie sheet and bake 35-40 minutes or until the top is golden brown. Cool for 15 minutes. Serve warm with ice cream or cool to room temperature.