Mini Apple-Ginger Pies

Mini Apple-Ginger Pies

You’ll be glad there’s no need to share after you try these tasty individual-size treats.

Mini Apple-Ginger Pies
Makes 10
  • 2 (14.1-ounce) packages refrigerated piecrusts
  • 3½ cups peeled ½-inch-chopped Gala apples
  • ½ cup plus 2 teaspoons sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground star anise
  • ¼ teaspoon kosher salt
  • 1 large egg, lightly beaten
  1. Spray 10 cups of a muffin pan with cooking spray.
  2. On a lightly floured surface, unroll 2 piecrusts. Using a 4⅛-inch round cutter, cut 4 circles from each crust, discarding scraps. Unroll 1 piecrust and cut in half. Set aside one half. Cut 2 circles from remaining half, discarding scraps. Cut a 1-inch slit in each circle from the edge towards the center (this helps the dough rounds fit easier into the muffin cups). Place 1 dough circle into each muffin cup, pressing into bottom and up sides (where dough overlaps, press to an even thickness and trim any excess dough above edge). Refrigerate until firm, about 15 minutes, or until ready to use.
  3. In a medium bowl, toss together apples, ½ cup sugar, cornstarch, lemon juice, vanilla, ginger, cinnamon, star anise, and salt. Let sit at room temperature for 15 minutes or until ready to use.
  4. On a piece of parchment paper, unroll remaining piecrust. Using a pizza cutter, cut dough into ½-inch-wide vertical strips. Remove alternating strips, and set aside. Fold back one side of remaining strips in an alternating pattern. Place one reserved dough strip horizontally across vertical strips; unfold strips. Fold back other side of remaining strips in an alternating pattern. Place one reserved dough strip horizontally across vertical strips close to first one, making sure to space evenly; unfold strips. Repeat with remaining reserved strips until completely woven. Lightly press down on top of woven dough to seal edges. On a separate piece of parchment paper, cut reserved half of dough into ½-inch-wide strips. Remove alternating strips, and set aside. Cut any long strips in half, as needed. Repeat weaving together strips and pressing top to seal. Place both pieces of parchment with dough on baking sheets and chill in refrigerator until firm, about 15 minutes.
  5. Preheat oven to 425°.
  6. Spoon about ⅓ cup apple mixture into each prepared muffin cup, making sure there are no large gaps and cups are completely full (apple mixture may go past edges of cups). Evenly divide any remaining liquid from apple mixture into cups. Using a pastry brush, brush top edges of dough with egg.
  7. Remove woven dough from refrigerator and lightly press top of dough again to seal. Using a 2⅞-inch round cutter, cut 10 circles from woven dough, without twisting cutter. Discard scraps. Place one dough circle on top of each muffin cup, pressing edges to seal (make sure dough does not exceed outside edge of cups, or pies will be difficult to remove). Refrigerate until dough is firm, about 15 minutes.
  8. Brush tops with egg. Sprinkle with remaining 2 teaspoons sugar.
  9. Bake until crusts are deep golden brown and filling is bubbly, 20 to 25 minutes, covering with foil to prevent excess browning, as needed. Let cool in pan for 15 to 20 minutes.
  10. Run a thin-bladed knife around top edge of each cup. Use knife to help lift and remove pies from pan. Serve warm, or let cool completely on a wire rack.



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