Preparation

• Preheat the oven to 425°F (220°C).
• Roll the pie crusts out to ⅛-inch thickness on a lightly floured surface. Using a 3.5-inch cookie cutter, cut out 12 circles from the pie crusts.
• Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides.
• Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
• In a mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until combined.
• Remove muffin pan from the refrigerator and evenly distribute the apple pie filling (about 3 tablespoons) in all cavities.
• Dice the butter into 12 small pieces and place one piece on top of the filling in each pie.
• Remove extra pie dough from the refrigerator, cut out designs for the tops of the pies, and place them on top.
• Bake for 18 to 23 minutes or until the pie crust is golden brown and the filling is bubbly.
• Remove from the oven and cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack.