Let’s create these adorable apple bites:

1. Preheat Oven and Prepare Muffin Pan:

• Preheat oven to 425°F (220°C).
• Lightly coat a standard 12-cup muffin pan with non-stick cooking spray. Set aside.

2. Prepare Egg Wash:

• In a small bowl, beat the egg with 1 tablespoon of water using a fork until well blended. Set aside.

3. Prepare Apple Filling:

• Peel, core, and finely dice the Granny Smith apples (about ¼-inch cubes).
• In a medium bowl, combine the diced apples, vanilla extract, 2 tablespoons all-purpose flour, white sugar, brown sugar, cinnamon, and nutmeg (or apple pie spice).
• Mix thoroughly until the apple pieces are completely and evenly coated with the sugar and spice mixture. Set aside.

4. Prepare Muffin Tin Crusts:

• Gently unroll the ready-made pie crusts onto a lightly floured surface if needed.
• Using a 4-inch round cookie cutter, cut out 12 circles from the two pie crusts. Gather any scraps.
• Carefully press each dough circle into a cup in the prepared muffin pan, gently pushing it down to line the bottom and sides.
• Use the prepared egg wash to lightly brush the bottom surface of each pie crust cup. This helps create a barrier against moisture.

5. Fill the Crusts:

• Scoop the prepared apple mixture evenly into each of the 12 crust-lined muffin cups.

6. Create Lattice Topping:

• Gather the leftover pie crust scraps and gently re-roll them out thin on a lightly floured surface.
• Using a sharp knife or pizza cutter, slice the dough into thin strips (less than ¼-inch wide).
• Lay about 6 strips across the top of each filled pie in a crisscross (lattice) pattern. Trim any excess dough hanging over the edges. Gently press the ends of the strips onto the edge of the bottom crust to seal slightly.

7. Finish and Bake:

• Brush the lattice tops generously with the remaining egg wash.
• If desired, sprinkle sanding sugar evenly over the egg-washed lattice tops for sparkle and crunch.
• Carefully place the muffin pan in the preheated oven.
• Bake for 20-25 minutes, or until the crust is a light golden brown color and the filling is bubbling gently.

8. Cool and Serve:

• Carefully remove the muffin pan from the oven and let the mini pies rest in the pan for about 5-10 minutes. This allows the filling to set slightly.
• Gently loosen the edges if needed with a thin knife or small offset spatula and carefully remove the warm apple bites from the muffin pan. Place them on a wire rack to cool further or serve warm.

Enjoy these perfect little pies