Grand Thanksgiving Mini Pies

Kid-friendly crust2 cups all-purpose flour2 1/2 teaspoons sugar 3/4 teaspoon ground cinnamon 1/2 cup butter flavored shortening, cut into small pieces3 tablespoons cold unsalted butter, cut into small pieces1 large egg, divided into yolk and white6 tablespoons cold waterSuper fruity filling3 pounds tart baking apples, such as Granny Smith 2/3 cups sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamonCrunchy topping1 cup all-purpose flour 1/2 cup light brown sugar, lightly packed 1/3 cup sugar1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg6 tablespoons unsalted butter, melted 3/4 teaspoon vanilla extractHeat oven to 350 degrees. Set aside four foil pans, 4 1/2-inches in diameter and 1 1/4 inches deep.To make the crust: Pulse flour, sugar and cinnamon in food processor to blend. Add half the shortening and half the butter; pulse 5 seconds. Add remaining shortening and butter and pulse in 5 second intervals until mixture appears crumbly. Alternatively, use pastry blender or two knives to cut shortening/butter into flour. Turn mixture into large bowl.In small cup, whisk egg yolk and cold water with fork until blended. Add liquid to dry ingredients 1 tablespoon at a time, stirring with fork. Form dough ball by pressing mixture gently together with hands or with scraper against sides of bowl.Cut dough ball into 4 equal pieces. Form into mini discs, wrap with plastic and chill 20 minutes while preparing apples.To make the filling: Peel, core and thinly slice apples. Cut apple slices in half lengthwise to better fit the smaller pans.In small bowl, stir together sugar, flour and teaspoon cinnamon. Set aside.To make the streusel: In medium bowl, stir together flour, brown sugar, sugar, cinnamon and nutmeg. Add melted butter and vanilla extract and stir with fork until mixture begins to clump together. Continue mixing with fingertips until flour incorporates and streusel is crumbly.To assemble: Roll each dough piece into a 7 1/2 inch circle. Carefully transfer dough to pan (you may want to fold it in half for easier lifting); gently pressing into bottom and sides. Fold overhang dough under itself to create high edge and crimp as desired. Brush edges with egg white. Chill crusts 10 minutes before filling.Spoon apple filling evenly into the mini pie shells. Sprinkle streusel over apples. Place mini pies at least 3 inches apart on heavy duty baking pan and bake 40-45 minutes until top is golden brown and tester inserted at center feels tender. Cool pies 2 hours at room temperature. Cut each pie in half for serving.Serves eight.Baker's hint: For upscale presentation, dust streusel tops lightly with powdered sugar.Nutrition values per serving: 625 calories, 27 g fat (12 g saturated fat), 6 g protein, 91 g carbohydrates, 5 g fiber, 61 mg cholesterol, 19 mg sodium.