Ingredients
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2 small Gala or Braeburn apples, peeled, cored, and finely chopped (about 2/3 lb)
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2 1/2 cups finely chopped rhubarb
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3 tbsp sugar
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2 tbsp butter
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1/4 tsp cinnamon
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1/4 tsp ground ginger
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2 tsp cornstarch
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2 (14.1 oz) boxes refrigerated pie crusts
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Flour, as needed
Steps
1
In a medium saucepan, stir together the apples, rhubarb, sugar, butter, cinnamon, and ginger over medium-low heat until butter melts. Cover and cook 10–12 min., until apples are tender, stirring occasionally.
2
In a small bowl, whisk together the cornstarch and 1 tbsp water. Stir into apple mixture and cook 2–3 min., until filling thickens. Remove from heat and let cool for at least 15 min.
3
Meanwhile, preheat oven to 400°F. Liberally coat a 12-cup muffin pan with the baking spray. Roll 1 pie crust round out on a lightly floured surface to flatten. Using a 3½-inch round cookie cutter, cut out 6 rounds. Repeat with the remaining pie crusts for a total of 24 rounds. Press 12 rounds into the bottom and up sides of muffin pan cups.
4
Top each dough round with about 3 tbsp pie filling, then another pie crust round. Tightly press edges together, then use a fork and fingers to gently crimp edges. Cut slits into the tops with a sharp knife.
5
Bake 20–25 min., until golden brown. Cool pies in pan on a wire rack 15 min., then slide a knife around each pie to loosen and remove from tin.
Tips
Filling can be made up to 3 days in advance. Refrigerate in a covered container until ready to make pies. Cooled baked pies can be stored at room temperature for up to 2 days.
