Fall Baking: Mini Apple Pies

As fall has rolled around, baking season has began! I decided to make these mini apple pies to kick off my fall baking. Similar to a full sized apple pie, but of course miniature anything captures my attention. There is a certain cute element to it that I crave.

Ingredients

Crust:

1 3/4 cups of flour

1/2 cup of butter

2 tablespoons of sugar

2 teaspoons of baking powder

2 eggs

1/4 cup of vanilla soy milk (you can also add 1/4 teaspoon vanilla to regular milk)

Filling:

2 large apples (I used cameos)

1 teaspoon ground ginger

2 teaspoons ground cinnamon

2 tablespoons of sugar

Topping:

1 beaten egg

1-2 tablespoons of cinnamon and sugar 

1. Preheat oven to 425. For the crust mix the flour and butter in a large bowl. Mix in the sugar and baking powder. Combine the egg and milk in a separate bowl, and mix well. Then mix it into the flour mixture until dough forms. Then cover and set aside.

2. Peel and core the apples. Chop into small cubes (varied in size, from between 1/8th of an inch to 1/2 inch squares and rectangles) Place them into a bowl, then stir in the ginger, cinnamon, and sugar.

3. Roll the dough on a floured surface, into a rectangular shape, about as thick as a pie crust. Cut the dough into squares roughly 4 by 4 inches. Put a heaping spoonful of the apple mixture into the center of your squares. Brush the beaten egg onto the edges of the dough, then fold the corners of the dough to the middle, so they cover the apple filling. Pinch the edges together to seal.

4. Place the filled squares on an un-greased baking sheet. For the topping brush the tops of the squares with the remaining beaten egg, and sprinkle with the cinnamon and sugar. Bake until lightly browned, about 10-15 mins. Cool the pies for a few minutes and serve warm.

I hope you enjoy these, and I'd love to hear about what you have been baking this fall.