# Components:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, chilled and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 3 medium apples, peeled, cored, and diced
07 - 1/4 cup granulated sugar
08 - 2 tablespoons light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1 tablespoon unsalted butter
12 - 1 tablespoon all-purpose flour
13 - 1 teaspoon lemon juice
→ Assembly
14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar, optional
# Method:
01 - Combine flour, granulated sugar, and salt in a large mixing bowl. Cut in chilled butter until mixture has a coarse crumb texture. Gradually add ice water, blending just until dough forms. Divide dough, flatten into discs, wrap, and refrigerate for at least 30 minutes.
02 - Toss diced apples with granulated sugar, light brown sugar, cinnamon, nutmeg, all-purpose flour, and lemon juice in a medium bowl. Melt butter in a skillet over medium heat. Add apple mixture and cook for 3 to 5 minutes until apples begin to soften. Remove from heat and cool.
03 - Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Roll out chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut 12 bases using a 4-inch cutter and 12 tops using a 3-inch cutter. Line each muffin cup with a dough base, fill with apple mixture, and place a dough top over each. Seal edges by pinching or crimping with a fork. Cut a small slit in each top for steam to escape.
04 - Brush the tops of the pies with beaten egg and sprinkle with coarse sugar if desired. Bake for 22 to 25 minutes or until crusts are golden and juices are bubbling. Cool pies in the tin for 10 minutes, then gently transfer to a wire rack.
