Prep Time 45 minutes Cook Time 20 minutes Total Time 1 hour 5 minutes
Servings 10 pies
- 2 pie crusts homemade or store-bought
- 2 cups chopped tart apples, ½” dice or smaller
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1/2 -1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 large egg lightly beaten
- 1 tablespoon milk
- 1 tablespoon butter cubed into small pieces
- optional coarse sugar for sprinkling on top optional
- Preheat oven to 400°F. Line 1-2 large baking sheets with parchment paper or silicone baking mats and set aside.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup) cut out as many circles from the pie crusts as you can, reroll any scrap pieces of dough as needed.
- You should get about 18-20 circles. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill while you make the filling.
- Combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg in a mixing bowl until fully combined and all the apples are coated with the mixture.
- In a separate bowl, whisk together the egg and milk until well combined. Set aside.
- Remove the pie crust circles from the refrigerator and evenly distribute the apple pie filling between half of them. Make sure to leave some room at the edges. Place 1-2 pieces of the cubed butter on top of the filling on each pie.
- Place the other half of the pie crust circles on top then crimp the edges with a fork.
- Brush the top of each pie with the egg wash or melted butter. Sprinkle with sugar if desired, then cut 2-3 slits in the top of each pie to allow steam to escape.
- Bake at 400°F for 18-22 minutes or until the pies are golden and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.