Preparation Steps

• Make the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Prepare the apple filling: In a large bowl, combine the chopped apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly. Set aside.
• Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use mini pie pans.
• Roll out the dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles that are slightly larger than the openings of your muffin tin cups or mini pie pans. Press the dough circles into the prepared muffin tin cups or pans, gently forming them to fit the bottom and sides.
• Fill the pies: Divide the apple filling evenly among the dough-lined cups. Dot the top of each filling with a few small pieces of butter.
• Create the top crust: Roll out the second disc of dough and cut out smaller circles or decorative shapes for the tops of the pies. You can also cut strips for a lattice top. Place the top crust over the filling, and crimp the edges to seal.
• Make the egg wash: In a small bowl, whisk together the egg and milk or water. Brush the tops of the pies with the egg wash.
• Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pies with aluminum foil.
• Cool: Let the mini apple pies cool in the muffin tin for about 10-15 minutes before carefully removing them to a wire rack to cool completely.