Instructions

Preheat the oven to 350℉.

Begin by whisking or sifting the flour in a medium bowl. Chop the butter into tablespoons and use your fingers to “rub” it into the flour (or use a pastry cutter if you’d rather not get a little sticky).

Sprinkle the cold water over the mixture and use a large spoon to mix and combine.

Finish combining and forming the dough on a lightly floured work surface. Once smooth, separate the dough into two equal portions.

Roll each portion of dough, between two pieces of parchment paper, into a 9-inch round disc. Use a round cookie cutter or an overturned cup to cut 12 crust bottom out of one of the discs. Save the other disc for the crust tops.

Press each crust bottom into a greased cupcake tin. Place the tin and the remaining dough disc into the fridge to set while you prepare the filling.

Wash and dice the apples. Add to a large frying pan with a dab of butter over medium-low heat. Add in the brown sugar, sugar, and cinnamon and stir until evenly coated. Cook, stirring occasionally until the apples are soft and golden brown.

Add about ¼ cup of filling into each pie crust and use the remaining pie crust to create the crust top.

Whisk together an egg and t tbsp of water and brush on top of each crust. Bake for 18-20 minutes or until golden brown.