MINI APPLE PIES

By JoyceW-2

Tasty and quick.

Don't overfill the pies. Use extra filling for oatmeal,ice cream,or yogurt.

Ingredients

• 1 refrigerated pie pastry
• 2 medium Granny Smith apples
• 2 tablespoons lemon juice
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 2 tablespoons butter or margarine, cut into 8 pieces
• 1 egg, lightly beaten
• 1-2 tablespoons sugar

Details

Servings 8
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 425° F. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.

Meanwhile, peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger and nutmeg.

Roll the pastry dough into a 16x8 rectangule on a lightly floured surface. Cut into eight 4-inch squares.

Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of the butter. Brush the edges of the dough with some of the beaten egg. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filled squares on an ungreased baking sheet.

Brush the tops of the pies with the remaining beaten egg and sprinkle with the sugar. Bake until lightly browned, 10-12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.