Preheat and prepare the pan: Heat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or butter.

Make the apple filling: In a bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour (or cornstarch). Stir until the apples are evenly coated and glossy.

Roll out the crust: Roll the pie dough on a lightly floured surface. Use a round cutter (about 3.5–4 inches) to cut circles. You’ll need 12 bottoms. Gather scraps and reroll as needed.

Fit the crusts: Gently press each dough circle into the muffin cups, making sure the dough reaches the top edges. Avoid tearing. If it tears, patch with a small scrap of dough.

Fill the pies: Spoon the apple mixture into each cup, mounding slightly. Don’t overpack. Add 1–2 tiny cubes of butter on top of each for richness.

Add tops (optional): Cut smaller circles or thin strips of dough to make a simple top or lattice. Press edges to seal. If using full tops, cut a small slit for steam.

Brush and sprinkle: Brush the tops and edges with egg wash. Sprinkle with coarse sugar for sparkle and crunch.

Bake: Bake for 18–22 minutes, or until the crust is golden and the filling is bubbling. Rotate the pan halfway through for even browning.

Cool before removing: Let the pies cool in the pan for 10–15 minutes. Run a thin knife around the edges and lift out gently. Cool on a rack. The filling thickens as it cools.

Serve: Enjoy warm or at room temperature. Great with vanilla ice cream or a drizzle of caramel.