Apple-ginger mini pies
5
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
If the crust browns too quickly while baking, cover loosely with foil.
Ingredients
Apple
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)
Instructions
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
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