Ingredients
Filling:
3 cups Granny Smith apples, peeled & finely diced (about 4 small apples)
¼ cup white sugar
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
2 tbsp all-purpose flour
1 tsp vanilla extract
Crust & Topping:
2 ready-made pie crusts
1 egg + 1 tbsp water (for egg wash)
Optional: sanding sugar for sprinkling
Instructions
Prep:
Preheat oven to 425°F (220°C). Grease a 12-cup muffin pan.
Whisk egg with water for egg wash; set aside.
Make Filling:
Toss diced apples with sugars, cinnamon, nutmeg, flour, and vanilla until evenly coated.
Assemble Pies:
Roll out pie crusts and cut twelve 4-inch circles. Press each into muffin cups.
Brush crust bottoms with egg wash. Divide apple filling among cups.
Add Lattice:
Re-roll leftover dough and cut thin strips. Weave 6 strips over each pie in a crisscross pattern. Trim excess and seal edges.
Brush tops with egg wash and sprinkle with sanding sugar.
Bake & Cool:
Bake 20–25 mins until crust is golden and filling bubbles.
Let cool 5–10 mins in pan, then transfer to a wire rack.
Tips
Uniform Sizing: Use a 4-inch cutter for even crusts.
Storage: Keep at room temp for 1 day or refrigerate for up to 4 days.
Serve Warm: Delicious with vanilla ice cream!
Enjoy these handheld apple delights! 🍎✨