Mini Apple Pies

Preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small mixing bowl, combine the apples, lemon zest and juice, sugar, flour, nutmeg, cinnamon and salt.

Sprinkle some flour on a work surface. Carefully unfold the pie dough and roll it out a bit, until it is slightly larger (about 1 to 1 1/2 inches) than it started.

If using mini pie pans, cut two pie crusts with approximately 5- or 6-inch circle cookie cutters (or use the bottom of a bowl that's about that size as a guide and trace around using a sharp paring knife). Then cut two more circles in the dough that are about an inch smaller to use as pie top crusts.

If using a muffin tin, cut three pie crust circles with a 3.5-inch circle cookie cutter (or use the bottom of a glass about that size as a guide). Then cut three more circles in the dough that are about an inch smaller to use as pie top crusts.

If using a Mason jar lid, use the outer ring of the lid into the dough as your guide to cut out three circles for your bottom crusts and use the inner ring as your guide to cut the three smaller pie top crusts.

Place the larger circles of dough into the mini pie pans, muffin tin cavities or jar lids, and press up the sides. Fill the bottom crusts with apple mixture and top with very small pats of butter. Place the smaller circles of pie dough on top and pinch the crusts together. Brush and seal with egg wash, dot with tiny pats of butter and sprinkle with sugar.

Place the pies on the parchment-lined sheet tray (skip if using mini pie pans or muffin tin) and bake until bubbly and golden, about 30 minutes. Allow the pies to cool before serving.