Photo of Apple & ginger mini pies by WW

Apple & ginger mini pies

Points® value
Total Time
55 min
25 min
30 min



10 medium

Waitrose Cooks' Ingredients Crystallised Stem Ginger

30 g

Lemon Juice, Fresh

1 tablespoon(s)

Light Brown Sugar

1 tablespoon(s)

Plain White Flour

2 tablespoon(s), level

Tesco Ready Rolled Light Shortcrust Pastry

210 g

Egg white, raw

2 individual

Icing Sugar

3 teaspoon(s), heaped


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. In a bowl, combine the apples, ginger, lemon juice, brown sugar, and 1 tbsp flour. Divide the mixture between 8 ramekins.
  3. Lightly dust a rolling pin and work surface with the remaining fl our. Roll out the pastry to the thickness of a one pound coin. Using a sharp knife, cut the pastry into wide strips (0.5cm thick), then cut these into 10cm lengths. You will need 8 strips per pie.
  4. On each pie, make a crisscross pattern across the tops of the ramekins with the pastry strips. Gently press the ends of the pastry onto the rims of the ramekins to seal.
  5. Brush the pastry with the egg whites and bake for 30 minutes or until the pastry is golden and the fruit is bubbling. Sprinkle with icing sugar before serving.