Mini Apple Pies

You will need one standard 12 cup non stick muffin pan. Do not grease it or use paper cups.

Preheat oven to 350F.

Bring crust to room temperature. You can use homemade crust, but I used the pre-made to save some time.

Core, peel, and chop the apples into small pieces, toss with the juices and zests in a medium bowl. Set aside.

Mix the dry ingredients (sugars and spices) separately then mix them into the apples.

Cut out 3 inch circles from the pie dough (I used a circle biscuit cutter) if you are doing a lattice top. If you are doing a regular pie top then cut out 4 inch circles. Anything will work – use a cup, a jar just make sure it is 4 inches so you can wrap the top crust over to seal it off.

Place one circle into the bottom of each muffin hole. If using the 4 inch bottom and it seems too big just cut a slit in the side and lap it over and seal it shut. Fill each pie with around 4 tablespoons of filling or 3/4 full, try not to get the filling on the outside of the crust. Top with desired crust (lattice or solid) and brush the top crust with egg wash and then sprinkle with sugar.

Bake for 30 minutes rotating halfway through. Make sure your crust is nice and brown or do not remove from the oven until it is. The bottom crust may not be cooked enough if the top is not fully golden brown. Take out of oven and cool pan on a wire rack. Do not try and remove the pies until they have cooled for a few minutes.