Apple Blossoms

I first had these individual apple pies when I was working night shifts at the hospital. To me they are better then a slice of pie! Add whipping cream or vanilla ice cream when they are warm--oh so good! If you want it even easier you can use apple pie filling.



1 (15-ounce) package refrigerated pie crust
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
4 cups peeled, thinly sliced apples
6 teaspoons sugar
6 tablespoons butter
1 1/2 teaspoons brown sugar

Unroll 2 pie crusts on a floured surface; roll each into a 14-inch circle. Cut 3 (6 1/2-inch) circles from each pie crust, rerolling scraps as needed. Brush crust with half of egg white.

Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium bowl. Add apples, and toss to coat; spoon 2/3 cup into center of each circle, leaving a 1 1/2-inch border. Fold border up and over apples, pleating as you go, leaving an opening about 2 inches wide in center. Brush pie crust with remaining egg white; sprinkle evenly with 1 teaspoon sugar. On top of exposed apples add 1/4 tsp brown sugar and cut 1 tablespoon butter in small chunks.

Bake at 425° on bottom oven rack for 20 to 25 minutes or until apples are tender and crust is golden. Cool 15 minutes before serving. Makes 6 mini pies.