Instructions

1. Preheat the oven to 425°F.
2. Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3 1/2" food ring or cookie cutter cut out 12 circles from the pie crusts. Reserve the leftover pie dough.
3. Place each circle of pie crust in each cavity of a 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits in each cavity of the muffin pan.
4. Chill the muffin pan with the pie dough for a few minutes while you make the apple filling.
5. Mix the chopped apples, sugar, ground cinnamon, vanilla extract, and ground nutmeg In a large mixing bowl, until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling into the muffin pans.
6. Using the leftover pie dough, cut out thin strips for the top of the pies, and place them on top.
7. Bake at 425°F for 20 minutes or until the pie crust is lightly golden brown.
8. Remove from the oven and let it cool for 10-15 minutes

Pie Crust

1 pie crust (you may need 2 recipes for the Mini Apple Pie)

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup very cold unsalted butter, cut into ½ inch cubes (1 stick)
• 4 to 8 tablespoons of ice water

Instructions for Pie Crust

1. Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
2. Add the cold diced butter and pulse the mixture until coarse crumbs form.
3. Add the water and pulse until balls start forming.
4. Transfer dough to a floured work surface and gather the dough into a ball.
5. Divide it into two balls and wrap it with plastic until ready to use.
6. Refrigerate for at least 1 hour.