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Mini Apple Pies


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  • 1 refrigerated pie pastry
  • 2 medium Granny Smith apples
  • 2 tsp. lemon juice
  • 1/4 C. firmly packed light brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. nutmeg
  • 2 TBSP butter, cut into 8 pieces
  • 1 egg, lightly beaten
  • 1-2 TBSP granulated sugar


Preparation time 15mins
Cooking time 25mins


Step 1

1.Preheat oven to 425 degrees. Set the pie pastry out at room temperature for about 10minutes to soften slightly.
2.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.
3.Roll the pastry doug into a 16x18 inch rectangle on a lightly floured surface. Cut into eight 4 inch squares.
4. Spoon 3 scant TBSP of the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of 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.
5. Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lighly 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.

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