Preheat oven to 425 . For the crust, place the flour in a large bowl. Cut in the butter using a pastry blender or two knives until coarse crumbs form. Stir in the sugar and baking powder.

Combine the egg and milk in a small bowl; mix well. Add to the flour mixture, stirring until a dough forms. Cover and set aside.

For the filling, peel, core and coarsely grate the apple. Place in a small bowl. Stir in ginger.

Roll the dough into a 16-X 8- inch rectangle on a lightly floured surface. Cut into eight 4 inch squares. Spoon about 1 tablespoon of the apple mixture onto the center of each square of dough. Brush the edges of the dough with the beaten egg. Fold the corners of the dough toward the middle, covering the filling. Place the filling squares on an ungreased baking sheet.

For the topping, brush the tops of the squares with the remaining egg and sprinkle the sugar. Bake until lightly browned, 8-10 minutes. Cool the pies on the baking sheet for 1-2 minutes. Serve warm or transfer to wire rack to cool completely