Photo of Apple-ginger mini pies by WW

Apple-ginger mini pies

Points® value
Total Time
55 min
25 min
30 min
If the crust browns too quickly while baking, cover loosely with foil.



10 medium, Fuji variety, with peel, cored, cut into 1/2-inch chunks (about 8 cups)

Crystallized ginger

2 tbsp(s), minced

Fresh lemon juice

1 tbsp(s)

Unpacked light brown sugar

1 tbsp(s)

All-purpose flour

2 tbsp(s), divided

Unbaked refrigerated pie crust

7 oz, store-bought or home-made

Egg whites

2 serving(s), large, beaten

Powdered sugar (confectioner's)

1 tbsp(s)


  1. Preheat oven to 375°F.
  2. Combine apples, ginger, lemon juice, brown sugar and 5 tsp flour in a mixing bowl; evenly divide between eight 8-oz ramekins.
  3. Lightly dust a rolling pin and work surface with remaining 1 tsp flour. Roll dough out to about 1/8-inch thick. Using a sharp knife or pizza cutter, cut the dough into 1/8-inch wide strips; then cut strips into 4-inch lengths (you'll have 64 strips of dough).
  4. Using 8 strips of dough for each mini-pie, create a crisscross pattern across the top of each ramekin. Gently press ends of the dough strips onto the rims of the ramekin.
  5. Lightly brush dough with beaten egg whites. Bake until dough is golden brown and fruit is bubbling and just tender, 30 minutes. Sprinkle with powdered sugar before serving.
  6. Serving size: 1 pie