Fall is among us, friends (even if it is in the upper 80s in Dallas).

And you know what that means? PIE.

It's obviously acceptable (and encouraged) to have pie year round, but there's something special about the smell of pie baking as the wind whips outside.
And, c'mon, these mini pies are adorable! This recipe makes two personal sized pies, which is great for date night, girls night, or literally any kind of night. I want pie always. 😉
You all know that my relationship with pie goes way back. My Grandma has been making pies from scratch ever since I can remember, and she taught me everything I know. It's kind of a sacred thing in our family. So sacred that, when I disclosed to my Mom that I would be using a recipe other than my Grandma's crust, she called it "blasphemy."

"I know, I know! But I wanted to try something new!"

"...don't tell your Grandma."

Grandma, if you're reading this -- I'm sorry. 😇
Truth be told, I had never made a traditional pie crust with butter, only vegetable oil. I wanted to see what I was missing out on. While I'm still obsessed with my Grandma's recipe, the one I used from A Cozy Kitchen is just as delicious.
Both the ingredient and equipment list for these little pies are simple, and had everything on hand without having to make a trip to the store. Because, in true Nicole fashion, I woke up and immediately wanted to make pie. I have two ramekins, so I used those to make a deep dish pie. If you have mini pie pans, those will work too!
Everything comes together really quickly and easily, so you have no excuse to not make this pie today. It's the perfect way to transition into fall!
So, don't mind me as I casually turn down my A/C and pretend like I haven't looked at the weather two weeks from now to see if maybe temps will drop. I'm crossing my fingers!