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.