mini apple pies.

Tonight I made apple pies....mini ones!

entering this photo Katie's photo challenge - iLove baking!

The dough was messy...but oh so fun to roll out. 

 Folding the edges of the dough over to cover the apples and watching my creation come together

was pleasing.

These came out of the oven tasting good and looking just as pretty! Why don't you try them?(:

Mini Apple Pies

Crust:                                                                               

1 1/2 cups flour                                                                         

¼ cup butter, room temperature                                                 

1 tbsp. sugar                                                                            

1 tsp. baking powder 
1/2 tsp. salt                                                                

1 egg                                                                                       

2 tbsp. milk

Filling and Topping:

1 large apple

1 tsp. cinnamon

1 tsp. ground ginger

1 egg, lightly beaten

1/3 - 1/2 cup sugar (depending on how sweet you like)

1-2 tpsb. sugar

Preheat oven to 350 F. For the crust, place the flour in a large bowl. Cut in the butter using a 
pastry blender or two knives until coarse crumbs form. Stir in the sugar, salt, and baking powder. 
Combine the egg and milk in a small bowl; mix well. Add to the flour mixture, stirring until a dough 
forms. Cover and set aside.

For the filling, peel, core and coarsely grate the apple. Place in small bowl; stir in cinnamon and 1/3 
cup of sugar.

Roll the dough into a thin rectangle on a lightly floured surface. Cut into 4-inch squares. Spoon 
about 1 tablespoon of the apple mixture onto the center of each square of dough. Brush the edges 
of the dough with 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.

For the topping, brush the tops of the squares with the remaining egg and sprinkle with the 
1-2 tbsp. of sugar. Bake until lightly browned, about 8-10 minutes. Cool on the baking sheet 
for 1-2 minutes.  Serve warm of transfer to a wire rack to cool completely. Enjoy!