Mini Apple Pies

For the crust:
In a large bowl, combine all of the crust ingredients (except the water, egg and sanding sugar), using a fork, pastry cutter or your hands until it resembles coarse crumbs. Add in the ice water, 1 tablespoon at a time until the dough comes together.

Divide the dough into two equal portions and flatten them into disks. Wrap the disks in plastic and chill in the refrigerator for at least one hour.

For the filling:
Slice apples thinly and then dice into small pieces. In a large bowl, mix all filling ingredients. Set aside.

Preheat oven to 350 degrees F. Lightly grease two cupcake pans (recipe makes 16).

After the dough is done chilling, roll out both sections of the dough to about 1/8” thickness on a lightly floured surface. Using a round cutter that is larger than the cupcake well, cut out 16 circles of dough. Using a pizza cutter (or a knife), cut out 1/4” strips for the lattice topping. Re-roll the dough scraps as needed.

Gently push each circle of dough into the greased cupcake wells.

Generously fill the pie crusts with the apple filling (mounded in the center) as the filling will shrink down while baking.

Beat the egg in a small bowl. Brush the rims of the crusts with the egg wash. Create the lattice topping over the apple filling and attach it to the bottom crust. Brush the lattice topping with the egg wash and sprinkle with the coarse sanding sugar, if using. Chill the pans in the refrigerator until the crust is firm (about 15-20 minutes).

Place pans on cookie sheets (to catch any drippings) and bake at 350F for 45-60 minutes, or until the filling is bubbly and the tops are golden brown. Transfer mini pies to a cooling rack immediately.

Serve with whipped cream or ice cream. Enjoy!