When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!
1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons 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, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar
1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.
2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.
3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.
4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.
5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.
*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.