In a food processor combine flour and salt. If you don’t have a food processor see notes below.*

Cut butter into large chunks and process with flour and salt. The mixture should look very dry with little round clumps.

Add in water 1 tbs at a time, processing for a few seconds after each tablespoon is added, until a dough forms.

Coat apple pieces in lemon juice.

In a medium pot melt butter with the nutmeg and cinnamon over medium heat.

Combine corn starch and water in a separate bowl, then add to melted butter.

Add sugar to the butter mixture as well.

Bring butter sugar mixture to a boil then reduce heat to med-low. Add apples and cook for 8-10 minutes or until apples are cooked to your preferred level of doneness. They won’t cook much in the oven so we are precooking them now.

Set mixture aside.

Roll out your pie crust on a lightly floured surface until it is ⅛th of an inch thick or as thin as you can get it without it tearing and still being able to get it off the floured surface.

Using a bowl, cup or some other circular object cut out a circle bigger than your mini pie pans. If you don’t have mini pie pans a cupcake tin will work- just make sure to adjust baking times.

Lay the cut out pie crust on the bottom of your pie tin, add filling and then top with a slightly smaller cut out circle of pie crust. You can get creative here and make fun designs with the pie crust to put on top.

Bake the mini pies at 450°F for 20-25 minutes or until the tops are browned.

Enjoy!