Mini Apple Pies 11/19/2011
 
1 refrigerated pie pastry

2 med. granny smith apples

2 tsps lemon juice

¼ cup firmly packed light brown sugar

1 tsp cinnamon

¼ tsp ground ginger

1/8 tsp nutmeg

2 tbsp. butter, cut into 8 pieces

1 egg, lightly beaten

1-2 tbsp granulated sugar

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 16 x 18-inch rectangle 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 butter. Brush 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 granulated 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.

Makes 8.
 


Comments




Leave a Reply