Apple ginger mini-pies

Apple-ginger mini pies

Total Time
55 min
25 min
30 min
These mini pies are simply adorable and are a crowd-pleasing, satisfying dessert. You'll be making them again and again whenever fall hits and you've got a bounty to bring home from the apple orchard. You'll definitely use up all of the apples you have on hand when making this recipe. They really complement the crystallized ginger, brown sugar, and fresh lemon juice for the filling. The lattice pattern on top of the pies looks complicated (and beautiful, of course!), but it's really easy to pull off, especially since the pies are smaller. Keep in mind that if the crust browns too quickly while baking, simply cover the pan loosely with some foil.



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

All-purpose flour

2 Tbsp, divided

Refrigerated pie crust, unprepared

7 oz, store-bought or home-made

Egg whites

2 large, beaten

Powdered sugar (confectioner's)

1 Tbsp


  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