Crust:
2 cups all-purpose flour
1 package rapid rise yeast
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup reduced fat margarine

Filling:
2 medium thinly sliced apples (about 2 cups)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Topping:
1 egg white
Additional sugar

Crust: In a large bowl combine 1 cup flour, undissoved yeast, 2 teaspoons sugar and salt. Heat water and margarine until very warm (120-130 degrees), but not boiling. Stir water and margarine into dry ingredients. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic (4-6 minutes). Cover and let rest for 10 minutes.

Filling: Combine apples, sugar, flour and cinnamon and toss to coat. Set aside.

Divide dough in half. Roll each piece of dough into a 10-inch square and cut into 4 (5-inch) squares. Place about 1/4 cup of filling onto the center of each. Bring corners up over filling and pinch to seal. Place pouches on a baking sheet sprayed with nonstick cooking spray. Repeat with remaining dough and filling. Cover pouches and let rise in a warm place for about 20-40 minutes (should almost double in size).

Brush egg white onto the top of each pouch and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack.

Makes 8 Servings
Serving Size: 1 mini pie