Basic Pie Crust
2-3 medium apples, whatever variety you prefer for baking
Squeeze of lemon juice
⅓ cup (67 grams) granulated sugar
1 tsp. (2 grams) ground cinnamon
Dash of grated nutmeg
1 large egg lightly beaten with 1 teaspoon of water
Preheat oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.
Take prepared dough and cut in half. Place dough on a lightly floured work surface (keep the remaining half chilled). Use a rolling pin to roll the dough out very thin, about ⅛ to ¼-inch thick. Use a larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough.
Peel the apples and cut off the sides in four large chunks, removing and discarding the cores. With each large piece of apple, further slice into thin slices (somewhere between ⅛ and ¼-inch thick.) Use a small round cookie or biscuit cutter (about 2 inches in diameter) to cut round discs out of the apple slices. Place the apple rounds in a bowl and toss with the lemon juice.
In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.
Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Take a few apple slices at a time and coat them in the cinnamon-sugar mixture. Place each on top of a round of pie dough.
Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apple slices. Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.
Bake for 25-28 minutes or until light golden brown.
Makes about 20 cookies.