Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 4 medium apples (about 600g) such as Granny Smith, Honeycrisp, or Gala, peeled, cored, and diced
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (5ml) lemon juice
  • 1 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • Turbinado sugar or sanding sugar

Instructions:

  1. Combine flour and salt in a food processor. Pulse to combine.
  2. Add cold butter and pulse until the mixture resembles coarse crumbs.
  3. Gradually add ice water, pulsing until the dough just comes together.
  4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. In a saucepan, combine diced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, and nutmeg.
  6. Cook over medium heat, stirring occasionally, until the apples are softened but still slightly firm.
  7. Remove from heat and stir in butter. Let cool slightly.
  8. Preheat oven to 375°F (190°C).
  9. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
  10. Cut out 24 rounds using a cookie cutter.
  11. Gently press 12 rounds into the muffin tin cups.
  12. Spoon the apple filling into each pie.
  13. Top with the remaining 12 dough rounds. Crimp the edges to seal. Cut small slits in the top of each pie to vent.
  14. Brush the tops with egg wash (optional) and sprinkle with turbinado sugar (optional).
  15. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  16. Let the pies cool in the muffin tin for a few minutes before carefully removing them.
  17. Cool on a wire rack before serving.