Mini Apple Pies

Press each circle into one of the cavities of the muffin pan. Lightly brush the bottom of each pie crust with the prepared egg wash.

Gather your pie crust scraps and roll out. Use a sharp knife or pizza cutter to cut ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than each cavity of your muffing pan. This will vary slightly from pan to pan. Lay out the lattice crust on top of the apple filling and gently press the edge of the strips down to secure. You will need six small strips for each mini pie.

Finally, brush the lattice crusts with remaining egg wash and sprinkle with sanding sugar.

Bake the mini pies for 18 to 22 minutes or until the top is golden brown. The filling should be bubbling when you pull the mini pies out of the oven. Let the pies sit in the muffin pan for about 15 minutes before carefully removing. Insert a butter knife or thin spatula in between the crust and the pan and then carefully lift the pie out.

Cool pies on a wire rack or serve warm and enjoy with vanilla ice cream and caramel sauce.