You will need 6 deep mini pie pans or 6 mini cast iron pans. Place the pie pans or cast-iron pans on a baking sheet.

To prepare the dough, combine the flour, salt and confectioners' sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.

Gather the dough together and place on a piece of wax paper. Form the dough into a thick log and wrap it tightly. Refrigerate for about an hour.

While the dough is resting, prepare the berries.

Clean and pick over the berries. Place them in a large mixing bowl and sprinkle with 1 tablespoon granulated sugar.

Peel, core, and grate the apple. Add the grated apple, lemon juice, and ice wine to the raspberries. Gently stir to combine. Set it aside.

Preheat oven to 375°F.

Divide the dough into 6 equal pieces. Roll out one of the pieces of dough on a lightly floured clean work surface. The dough should be large enough to overlap on the top (see photos). I rolled mine to about 8-inches. It does not have to be an exact round or have super smooth edges. This is a rustic pie not meant to be fancy.

Repeat with the remaining dough and fill each with ¼ th of the berry filling and juices.

Fold over the excess dough but do not seal.

Bake in the preheated 375°F oven for 30-35 minutes or until the crust is brown and the filling is bubbly.

Remove from the oven and allow the pies to rest for 15 minutes before serving. Dust with confectioners' sugar or serve with whip topping.