Ingredients
2 refrigerated pie crusts
3 cups chopped apples (4 medium-small Granny Smith apples)
1/4 cup sugar
1/4 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 Tablespoon water
sanding sugar-optional
Instructions
Preheat the oven to 425℉. Lightly spray standard 12-counts muffin pan with nonstick cooking spray and set aside.
Using a fork, slightly beat an egg and 1 tablespoon of water, and set aside.
Peel, core and dice apples into small, ¼ inch cubes and place in a medium bowl. Add 1 teaspoon vanilla and the mixture of 2 Tablespoons flour, ¼ cup sugar, ¼ cup brown sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg and stir well until the apples are evenly coated, and set aside.
Unroll the pie crusts and using a 4-inch round cookie cutter, cut out 12 circles. Gently press each circle into the each cavity of muffin pan.
Brush the bottom of each crust with the egg wash.
Divide the apple mixture evenly between cups.
Gather all pie crust scraps, and roll out thin. Using a sharp knife or pizza cutter cut into less than ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than cavity of your muffing pan. You will need 6 stripes for each top. Arrange the strips into a lattice. Lay out the lattice crust on top of the apple filling, trim the excess and gently press the edge of the strips down to secure.
Brush the lattice tops with the egg wash, sprinkle some sanding sugar 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.
