• Preheat Oven to 400°F

Prepare Apples

• Peel, core, and slice 4 apples into thin slices. Place the apples into a large bowl.
  4 Granny Smith Apples
• Toss apples with lemon juice and mix in cinnamon, sugar, and flour in with the apples, so that all the apples are coated evenly.
  2 tbsp lemon juice, 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 tsp cinnamon

Stew Apples

• Transfer apples to a medium sized pan, add butter on top, and cover with a lid. Over medium heat, bring the apples up to a simmer and stew them until they are soft.
  2 tbsp salted butter

Form Pies

• Take 2 sleeves of store bought pie crust out of the refrigerator and carefully unroll them. If your refrigerator runs colder; let them sit out on the counter for 10 minutes to soften
  2 Pie Crusts
• Using a large, 3.25-3.5 inch biscuit cutter, cut 12 circles out of the dough.
• Carefully press each dough circle into the bottom and sides of a muffin tin; lining all 12 muffin tin cups.
• Fill each muffin tin with 2 tablespoons of the prepared apple pie filling.
• Cut thin strips from the remaining dough for the lattice top. Remove every other strip and weave them cross-wise with the other strips to create a lattice top.
• Whisk together egg and water to make an egg wash. Use a pastry brush to brush a little on the top of each mini pie. Sprinkle the top of each mini pie with sugar for a finishing touch.
  1 egg, 1 tbsp water, 1 tbsp granulated sugar
• Bake for 15 minutes at 400°F. Start with muffin tin on the bottom rack, moving to the top rack halfway through.