Mini Apple Pies

Directions

Pie Crust:

1. Stir flour and salt in large bowl until blended.
2. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
3. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
4. Divide dough in half and shape into two balls. Flatten into 1/2-inch-thick disks.
5. Wrap disks in plastic wrap. Chill for 30 minutes or up to 2 days.

Filling:

1. In a large bowl, combine the chopped apples, brown sugar, corn starch, cinnamon and nutmeg. Toss with a spoon or spatula until well coated and a syrup starts to form.
2. Stir in the lemon juice and vanilla and blend well; set aside.

Assembly:

1. Preheat oven to 425°F.
2. Roll chilled dough on lightly floured surface, rolling from center outward to 1/8-inch thick.
3. Using a 3 ½-inch cookie or biscuit cutter, cut out 12-18 circles. You will need to gather and reroll the dough to achieve 12-18 circles.
4. Place a circle of pie dough in each cavity of a standard 12-count muffin pan.
5. Gently press the dough down and around the sides. You want the dough to reach just to the top of each cavity.
6. Place the muffin pan in the refrigerator while making the top crusts.
7. With the remaining dough, cut out your desired top pieces.
8. Place about 3 tablespoons of apple filling into the dough-lined muffin pan.
9. Cut the butter into as many pieces as you have pies (12-18) and place in the center of each pie.
10. Whisk together the egg and milk and brush it over the top crust.
11. Sprinkle with granulated sugar.
12. Bake for 20-23 minutes or until the filling is bubbly and the crust is golden brown.
13. Remove from the oven and cool for 15 minutes.
14. Run a knife around the edges and remove the pies.