Mini Apple Pies
Ingredients
2 ready-made pie crusts
3 cups of diced Granny Smith apples (about 4 medium-small apples)
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons plain flour
1 teaspoon vanilla
1 egg
1 tablespoon water
Optional: sanding sugar for topping
Instructions
Start by heating your oven to 425℉. Lightly coat a standard 12-cup muffin pan with cooking spray, then leave it aside.
Beat an egg with a tablespoon of water using a fork, then set it aside for later.
First, peel the apples, remove the cores, and chop them into tiny cubes, about a quarter-inch. Throw them into a medium bowl and add vanilla, flour, white sugar, brown sugar, cinnamon, and nutmeg. Mix thoroughly until they’re totally coated, and set aside.
Roll out the pie crusts and cut out 12 circles using a 4-inch round cookie cutter. Carefully push each circle into a cup in the muffin pan.
Using the egg wash, brush the base of each crust.
Scoop the apple mixture evenly into all the crusts in the muffin tray.
Take the leftover crust pieces and roll them out thin. Slice strips (less than a quarter-inch wide) using a knife or pizza cutter. Lay about 6 strips on top of each pie in a crisscross pattern, trimming the extra dough and pressing down the edges to keep everything tight.
Brush the lattice tops with egg wash, and sprinkle sanding sugar on if you’d like.
Place the muffin pan in your preheated oven. Bake for 20-25 minutes until the crust is a light golden color and the filling bubbles.
Take the muffin pan out and let the mini pies rest for about 5-10 minutes. Gently remove them from the pan using a spatula or thin knife if needed, then place on a wire rack to cool completely.
Eat these mini pies warm or cool. Wrap any leftovers and leave on the counter for a day, or pop them in the fridge for up to four days.