Apple-ginger mini pies
10 medium, Fuji variety, with peel, cored, cut into 1/2-inch chunks (about 8 cups)
2 Tbsp, minced
Fresh lemon juice
Unpacked light brown sugar
2 Tbsp, divided
Refrigerated pie crust, unprepared
7 oz, store-bought or home-made
2 large, beaten
Powdered sugar (confectioner's)
- Preheat oven to 375°F.
- Combine apples, ginger, lemon juice, brown sugar and 5 tsp flour in a mixing bowl; evenly divide between eight 8-oz ramekins.
- 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).
- 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.
- 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.
- Serving size: 1 pie