Mini Apple Pies
There's nothing like warm apple pie, with a delicious flaky crust and that gooey, sweet apple filling.
Two 9" Frozen Pie Crusts
Can Apple Pie Filling
Preheat the oven to 350F.
Remove the defrosted pie crusts from the tin and carefully place on the counter.
Use a rolling pin to gently flatten them out (but don't roll them thinner).
Using a 2.5" round cookie cutter (or drinking cup), cut out circles from one of the pie crusts. (You should be able to get 9 or 10 circles).
Using a 3" round cookie cutter (or a slightly larger drinking cup), cut out circles from the other pie crust (again, you'll be able to get 9 or 10 circles). Slice each circle into 1/4" strips.
Place the smaller, 2.5" circles on a parchment lined baking sheet.
Scoop about 1 cup of apple pie filling into a bowl. Use a knife to cut through the filling in the bowl to make the apple chunks smaller.
Add a generous spoonful of apple pie filling to the middle of each heart. Make sure you leave space around the edges so you can seal it.
Beat the egg and add a small splash of water to it.
Using your finger (or a small brush), spread the egg around the edge of the circles so that it completely covers all of the exposed crust around the apple pie filling.
Place the 1/4" strips of pie dough onto each circle, going vertical, horizontal, vertical, horizontal, to make the lattice pattern.
Press down around the edges with a fork to seal it all in. Clean up the edges by pressing the 2.5" cookie cutter over each cookie.
Brush the egg mixture on top of each of the hearts then sprinkle with coarse sugar.
Bake at 350F for 25 to 30 minutes until the edges turn golden brown.
Remove from the oven and enjoy!