01 -
Start by heating your oven to 425℉. Lightly coat a standard 12-cup muffin pan with cooking spray, then leave it aside.
02 -
Beat an egg with a tablespoon of water using a fork, then set it aside for later.
03 -
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.
04 -
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.
05 -
Using the egg wash, brush the base of each crust.
06 -
Scoop the apple mixture evenly into all the crusts in the muffin tray.
07 -
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.
08 -
Brush the lattice tops with egg wash, and sprinkle sanding sugar on if you’d like.
09 -
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.
10 -
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.
11 -
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.