1 pkg. Wonton wrappers
2 Granny Smith apples, diced small
2 tbsp. lemon juice
1/4 to 1/3 cup packed brown sugar
2 tbsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 (8 oz.) pkg. cream cheese
dash of salt
1 egg, beaten
1/4 cup sugar plus 1 tsp. cinnamon (combined)

Preheat oven to 425°F.

Sprinkle lemon juice over diced apples and cover well. Set aside.

Combine brown sugar, spices and salt. Combine half of the sugar spice mixture with apples and other half with cream cheese. Combine apples mixture with cream cheese mixture together. Should be a little soupy but not much.

Spread Wonton wrappers on parchment paper and with a pastry brush, cover with beaten egg. Add one teaspoonful of the apple/cheese mixture to center of Wonton. Be careful not to add too much.

Bring sides up and cover top (sort of like an envelope). Brush top with beaten egg and sprinkle cinnamon/sugar mixture over top.

Bake at 425°F for about 7 minutes or so until edges start to look crispy. Wontons will not brown like normal pastry. If apple mixture starts to bubble out of pie, it is done. You want to try to remove from oven just before this happens.

Allow to cool for a few minutes before removing from parchment paper.

Makes approximately 3 1/2 dozen two-bite pies.

Submitted by: Afton Hill Farm