In a medium saucepan, stir together apples, rhubarb, sugar, butter, cinnamon and ginger over medium-low heat until butter melts. Cover and cook until apples are tender, stirring occasionally, about 10 to 12 minutes.

In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into apple mixture and cook until filling thickens, about 2 to 3 minutes. Remove from heat and let cool for at least 15 minutes.

Meanwhile, preheat oven to 400 degrees F. Liberally coat a 12-cup muffin pan with cooking spray. Roll 1 pie crust round out on a lightly floured surface to flatten. Using a 3 1/2" round cookie cutter, cut out 6 rounds. Repeat with remaining pie crusts for a total of 24 rounds. Press 12 rounds into the bottom and up sides of muffin pan cups.

Top each dough round with about 3 tablespoons of the 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.

Bake until golden brown, about 20 to 25 minutes. Cool pies in pan on a wire rack for 15 minutes, then slide a knife around each pie to loosen and remove from tin.

Tip: 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.

Source: Hannaford fresh Magazine, May June 2024