Mini Apple Ginger Pies

Mini Apple Ginger Pies

Mini Apple Ginger Pies are fun to make and serve. All of your dinner guests get their own little pie they don’t have to share. We wanted our version to have a light ginger flavor to compliment the apples and brown sugar. We use crystalized ginger for a more lively ginger flavor than powdered ginger. With the availability of apples all year, you can make these little pies anything you want to impress your friends. We like to make them for ourselves when an apple pie completes our dinner menu.

Makes 8

Ingredients:
8 8oz. Ramekins. They should be 4″ diameter.
9 Cups Apples, about 9 or 10 medium apples, peeled and chopped into ½” pieces. You need to fill the ramekins full since they will bake down a bit. We use Granny Smith, but any firm apple of your choice will do.
2 Tablespoons, Crystallized Ginger, Minced
3 Tablespoons Brown Sugar
1 Tablespoons Fresh Lemon Juice
2 Tablespoons, Divided All-purpose Flour
2 7 Oz, Pre-Made Refrigerated Pie Crusts
1 Egg White, Beaten
1 Tablespoons Powdered Sugar

Ingredients:
Preheat oven to 375°F. Set the rack in the middle position.

In a large bowl, add the chopped apples, minced crystalized ginger, brown sugar, lemon juice and 5 teaspoons of the flour. Mix with a spoon until all ingredients and combined well. Divide evenly between the 8 ramekins. The apples might be heaping a bit, which is OK.

Lightly dust a large cutting board with the remaining teaspoon of flour. Unroll the first pastry crust. Roll out to ⅛” thick, while flattening the edges. Cut into ⅜” to ½” wide strips using a pizza cutter, or a sharp knife. Cut the strips into 5″ lengths. You’ll need 64 strips total, so if you don’t have enough from the first crust, repeat the steps for the remaining number strips you need.

For each pie, use 8 pastry strips, weaving them cris-cross across the apples, pinching the ends on along the edge of the ramekin. Trim off the excess pastry.

Lightly brush the pastry strips with the beaten egg white. Bake for 30 minutes until the pastry strips are light golden brown. Check after 25 minutes to make sure they don’t overcook and burn. Remove from the oven and let cool for about 5 minutes. Sprinkle each mini pie with powdered sugar before serving. Enjoy!