Mini Apple Pies

1 . Stage

In a large bowl, use a hand mixer or stand mixer and beat the cream cheese and butter until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture until well blended. Divide the dough in half. Shape each half into a ball, then flatten into a disk. Wrap each disk in storage wrap and refrigerate them for one hour.

2 . Stage

Preheat the oven to 425°F. In a small bowl, whisk together the sugar, cinnamon and allspice. Set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-inch circle. Editor’s Tip: You could also roll out the pie dough completely and cut out circles using a 4-inch dough cutter.

3 . Stage

Place a tablespoonful of chopped apples on one side of each circle. Sprinkle each with a 1/2 teaspoon of the sugar mixture, and dot with a 1/4 teaspoon of butter.

4 . Stage

In a small bowl, whisk together the egg yolk and water. Brush the edges of each circle with the egg wash. Fold the pie dough over the filling and seal the edges well with a fork. Place pies two inches apart on ungreased baking sheets. Brush the remaining egg wash over the tops. Cut slits in each pie. Sprinkle them with coarse sugar and the cinnamon-sugar. Editor’s Tip: If your kitchen is especially warm, pop the pre-baked pies in the fridge for 30 minutes before baking.

5 . Stage

Bake until the pies are golden brown, 11 to 14 minutes. Remove the pies to wire racks to cool to room temperature.