Mini Apple Pies

So I altered a regular sized apple pie recipe for these small pies. I didn't use all of the mixture for the small pies, so I made another "bigger" pie that I folded over using the rest of the mixture and apples. So this could probably be cut in half except the apples, which I already reduced.

1 pie crust recipe

1/2 cup unsalted butter
3 Tbsp. flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar

2 Granny Smith apples, chopped into small pieces (can be peeled, but optional)

1 egg white

Make crust and set aside, covered so as not to dry out.
Melt butter in a saucepan and stir in flour to make a paste. Add water and sugars and bring to a boil. Reduce temperature and let simmer. Meanwhile, (peel if you want) chop apples into about 1/4 inch pieces. Roll out dough into two pieces (one will be the tops and one will be the bottoms) on floured surface. I used an apple pastry maker to mark on the bottom dough where I should put the apples and mixture. I put the apples down first and then spooned a little of the caramel type mixture on top of the apples. Then I laid a part of the second pie crust piece over the apples and mixture and stamped down hard to cut and seal the dough with the pastry maker tool.  Mine is shaped like an apple, but you can use any shape.

After apple pies are sealed, place on a parchment paper lined baking sheet and brush each pie with egg white using a basting brush. With a fork, poke holes in each pie to let out steam. I forgot to do this in one batch I made and the filling came out the sides! See below.

I cleaned them up a little so it was less obvious, but you can see on some that the sides are split open. There are no such things as mistakes, just learning opportunities! I had made these pies at least twice before this picture, so we can all get distracted sometimes and forget!

Bake in 375* oven for about 15-20 minutes, or until they brown up on top. Honestly, I don't remember how long I baked them, so just watch and smell when they are done. When I make them again, I may edit this to write a more accurate time for baking.