Instructions

1. For the pie filling, peel and dice 3 cups of tart apples (we used Granny Smith Apples) into small, even, bite-sized pieces.  Sprinkle the apple pieces with lemon juice to keep them from browning. We used Granny Smith Apples.
2. Place the apple pieces in a mixing bowl and then add the flour, sugar, and cinnamon. Toss the apples in the flour mixture until they are completely coated. Set the apples aside.
3. For the Crumble topping, add the flour, brown sugar, and cubbed cold butter into a separate mixing bowl.
4. Mix together with a fork until crumbly.
5. Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies.  You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts.  If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts.  You should get 6 crusts out of a single 9″ round.
6. Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening.
7. Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.”
8. Fill the pie crusts with 1/4 cup of the apple mixture.
9. Place 1 small piece of butter on the top of the apples (one of the 12 portions of the 2 tablespoons of butter) and then top the apple mixture with 1 tablespoon of crumb mixture. 
10. Bake in an oven preheated to 400 degrees for 18-22 minutes or until the top is golden brown.
11. Cool before serving.