Apple Ginger Mini-Pies

5
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

fresh apple(s)

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

crystallized ginger

2 Tbsp, minced

fresh lemon juice

1 Tbsp

unpacked light brown sugar

1 Tbsp

white all-purpose flour

2 Tbsp, divided

refrigerated pie crust, unprepared

7 oz, store-bought or home-made

egg white(s)

2 large, beaten

powdered sugar

1 Tbsp

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 1/4-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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