Ingredients
Method
- Preheat the oven to 375°F. Generously grease a standard 12-cup muffin tin with butter or nonstick spray.
- Toss the diced apples with 1 tablespoon lemon juice in a large bowl.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, ⅓ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon salt. Cook for 4 to 5 minutes, stirring often, until the apples just begin to soften.
- Sprinkle 1 tablespoon cornstarch over the apples and stir constantly for 1 to 2 minutes, until the juices are thick and glossy. Remove from heat, stir in 1 teaspoon vanilla, and let cool for at least 15 minutes.
- On a lightly floured surface, roll the pie crusts slightly thinner. Cut out 12 circles with a 4-inch cutter and press them into the muffin cups. Re-roll scraps as needed.
- Cut 12 smaller 3-inch circles (or thin strips for a lattice) from the remaining dough for the tops.
- Divide the cooled filling evenly among the crusts, about ⅓ cup each, mounding slightly. Place the tops over the filling and pinch the edges to seal. Cut a small slit in each solid top to vent.
- Whisk 1 egg with 1 tablespoon milk and brush over the tops. Sprinkle evenly with 2 tablespoons coarse sugar.
- Bake for 22 to 26 minutes, until the crust is deep golden brown and the filling is bubbling. Tent loosely with foil if the edges brown too quickly.
- Cool in the pan for 10 to 15 minutes, then run a thin knife around each pie and gently lift out. Serve warm or at room temperature.
Nutrition
Notes
Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze baked, cooled pies for up to 3 months and reheat at 350°F for 12 to 15 minutes.
Healthy swap: Use sweeter apples like Honeycrisp or Fuji and reduce the brown sugar to 3 tablespoons. Leaving the peels on adds extra fiber.
Sodium/seasoning tip: Most of the sodium comes from the store-bought crust. Making your crust from scratch with unsalted butter and a small pinch of salt lowers the sodium significantly. Keep the ⅛ teaspoon of salt in the filling, though, because it really balances the sweetness.