2-3 granny smith apples, cored and cut into very small pieces
1 1/2 tablespoons ground cinnamon
1/4 teaspoon nutmeg
3 tablespoons granulated sugar
2 teaspoons white wine vinegar
For the crust:
2 store-bought pie crusts (from my experience, it’s better to use a high-quality crust, as the pies will be much more flakey and yummier).
… or make your own!
Preheat the oven to 375°F. In a large bowl, mix your cut apple slices with the cinnamon, sugar, nutmeg, salt, and vinegar. Set aside.
On a lightly floured surface, roll out your pie crusts and, use a 3-inch (or anywhere around that diameter) cookie-cutter to make small rounds. Create a small bowl with the dough in your hand, then scoop a small amount of apple mixture into the center of the dough. Brush water around the outside of the dough, then stack a second circle over the dough and seal it by pressing the edges together. Using a fork, create little indentations around the outside of the mini pie. Set on a parchment-lined baking tray.
Scramble your egg and brush it liberally onto the tops of the mini pies. Finally, use a sharp knife to make air pockets on the tops of the mini pies. Bake for 15-20 minutes, or until the tops of the mini pies are golden brown.