You can make a lattice top, weave it, or just arrange three strips of dough lengthwise and three strips across. And if it seems as a too much bothering to you simply cut a decorations using small cookie cutters and scatter over the filling. Gather all pie crust scraps, and roll out. Using a sharp knife or pizza cutter cut into ΒΌ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than cavity of your muffing pan. Arrange the strips into a lattice. Lay out the lattice crust on top of the apple filling and gently press the edge of the strips down to secure.
Brush the lattice tops with the egg wash, sprinkle some sanding sugar(optional) and bake about 20-25 minutes, or until the crust is lightly golden brown and the filling is bubbly.
Remove from the oven and set aside to cool for 5-10 minutes, then carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling. If the pies are stuck to the pan, use a thin knife or spatula to run around and release the apple pie cups from the pan.
You can serve them warm or cooled. Store leftovers covered on the counter for the next day, and for longer storage place them in the fridge, up to 4 days.
