Mini Apple Pies

Preheat oven to 425 deg
1 refrigerated pie pastry (leave out at room temp for about 10 min)

2 medium Granny Smith apples
2 tsp lemon juice
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
2 TBSP butter (Cut into 8 pieces)
1 egg lightly beaten
1-2 TBSP sugar

Peel core and dice the apples. Place in small bowl and toss with lemon juice, brown sugar, cinnamon, ginger and nutmeg.

Roll the pastry dough into a 16x8 inch rectangle on a floured surface. Cut into 4 inch squares.

Spoon 2 TBSP of the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of the butter, Brush the 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 sugar. Bake until lightly browned 10-12 min. Cool the pies on the baking sheet for 2 minutes. Serve warm!