• Follow your pie dough recipe
• Preheat oven to 425 degrees.
• Roll out your pie dough. Place your Ramekins on top of the dough. Trace around each one leaving about 1 inch of space between your trace and the ramekin.
• Flip the Ramekins and dough over at the same time. Form the dough to fit the ramekin. Dock the dough with a fork.
• Re-roll the dough once to fit an additional ramekin.
• Bake the empty pies in the oven for 5-7 mintues until slighty brown. Remove from oven and reduce heat to 375.

Preparing the apples

• Core 3 apples. Place them in a bowl and add the brown sugar, cinnamon, ginger, cloves, and nutmeg. Mix to combine.
• Evenly distribute the apples into the Ramekins.

To make the topping

• Combine the flour and brown sugar. Add the butter. Rub with your finger tips to work in the butter. It should look like coarse cornmeal when your done. Evenly distribute the topping over the apples.
• Bake in the oven for 25 to 30 minutes or until they are browned and the apples are cooked. Allow to cool for 10 minutes before eating. You can remove the pies from the Ramekins if you want to serve, they should pop right out.