Crust: 1 heaping cup flour, 1/2 tbsp sugar, 1 stick butter (cubed), 1 tsp acv, 1/4 cup cold water, a pinch of salt. Mash all ingredients together with a fork, then with hands until a cohesive dough forms. For mini pies, divide into 8 equal pieces and smoosh into the bottom of ramekins. Bake 15 minutes at 350 degrees.
Filling: 3 cups diced apples, 1/4 cup each white and brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Toss together, then divide equally between ramekins after crust has cooked.
Topping: 3/4 cup flour, 1/4 cup each white and brown sugar, 1 stick butter (cubed). Mash together with a fork. Sprinkle evenly over filled ramekins. Bake fully assembled mini pies 20 minutes at 350 degrees.
Meanwhile, make vanilla ice cream. To take it to the next level, add 1 tsp cinnamon to ice cream. Serve pies a la mode fresh from oven.
I used truvia sugar-free versions for both white and brown sugar, and no one noticed any difference, except I noticed my kids were less hyper than if I’d given them regular pie and ice cream before dinner.
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