2large Granny Smith applespeeled, cored, and finely diced
¼cupgranulated sugar
1teaspooncinnamon
1eggbeaten for egg wash
1tablespoonwater for egg wash
2tablespoonsall-purpose flourfor thickening
A pinch of salt
Additional sugar for sprinkling on top
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix the diced apples, sugar, cinnamon, flour, and salt until the apples are well coated.
Roll out the pie crusts and cut into circles using a cookie cutter or a cup.
Place a small spoonful of the apple mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape. Seal the edges by crimping with a fork.
Make a small slit on top of each pie for steam to escape. Brush each pie with the egg wash and sprinkle with a little sugar.
Bake for 20 minutes or until the pies are golden brown.
Let cool slightly before serving.
Notes
Dice the apples finely to ensure they cook through and fit well within the small pies.
• Chill the pie dough before rolling it out to make it easier to handle and to keep the pies flaky.
• Seal the edges of the pies well to prevent the filling from leaking during baking.
• Cut small slits on top of each pie before baking to allow steam to escape.
• Brush the tops with egg wash for a golden finish and sprinkle with a little sugar for extra sweetness and crunch.