Preheat and Prepare:

• Preheat the oven to 425°F (220°C).

• Lightly coat a standard 12-cup muffin pan with cooking spray to prevent sticking.

• Tip: Use a nonstick muffin pan for easier release, or lightly grease with butter for extra flavor.

Make the Egg Wash:

• In a small bowl, beat 1 egg with 1 tbsp water using a fork until fully combined. Set aside for brushing the crust.

• Tip: Prepare the egg wash first to have it ready for both the crust base and lattice topping.

Prepare the Apple Filling:

• Peel, core, and dice 4 medium-small Granny Smith apples into ¼-inch cubes to yield 3 cups.

• In a medium mixing bowl, combine the diced apples with ¼ cup white sugar, ¼ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, 2 tbsp plain flour, and 1 tsp vanilla extract.

• Toss thoroughly until the apples are evenly coated, about 1 minute. Set aside.

• Tip: Dice apples uniformly for even cooking, and mix well to ensure the spices and flour coat every piece.

Cut and Shape the Crusts:

• Roll out 2 ready-made pie crusts on a lightly floured surface to smooth any creases.

• Use a 4-inch round cookie cutter (or a glass) to cut 12 circles from the crusts. Gently press each circle into a muffin cup, ensuring the dough covers the bottom and sides without tearing.

• Gather any scraps, roll them out thinly, and set aside for the lattice topping.

• Tip: Work quickly to keep the dough cold, and press gently to fit the muffin cups without stretching the dough.

Brush with Egg Wash:

• Using a pastry brush, lightly brush the base and sides of each crust in the muffin cups with the egg wash to promote browning and sealing.

• Tip: Apply a thin layer to avoid pooling, which can make the crust soggy.

Fill the Crusts:

• Spoon the apple filling evenly into the 12 crust-lined muffin cups, filling each to just below the top (about ¼ cup per cup).

• Press lightly to pack the filling without crushing the apples.

• Tip: Distribute the filling evenly to ensure consistent baking, and include some of the sugary juices for flavor.

Create the Lattice Topping:

• Roll out the reserved pie crust scraps to about ⅛-inch thickness.

• Using a knife or pizza cutter, slice the dough into thin strips (less than ¼-inch wide).

• Lay about 6 strips over each pie in a crisscross lattice pattern (3 strips one way, 3 the other). Trim excess dough and press the strip ends into the crust edges to seal.

• Tip: Keep strips thin for a delicate look, and work quickly to prevent the dough from warming and sticking.

Finish and Bake:

• Brush the lattice tops lightly with egg wash for a golden finish.

• Optionally, sprinkle sanding sugar over the lattice for a sparkly, crunchy topping.

• Bake in the preheated oven for 20–25 minutes, or until the crust is light golden and the filling is bubbling.

• Tip: Place the muffin pan on a baking sheet to catch any drips, and check at 20 minutes to avoid over-browning.

Cool and Serve:

• Remove the muffin pan from the oven and let the bites cool in the pan for 5–10 minutes to set.

• Gently remove each bite using a spatula or thin knife, loosening the edges if needed, and transfer to a wire rack to cool completely or serve warm.

• Serve warm or at room temperature, optionally with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

• Tip: Let the bites cool slightly for easier removal, and use a gentle twisting motion if they stick to the pan.

Store:

• Wrap leftovers tightly in plastic wrap or store in an airtight container. Keep on the counter for up to 1 day or refrigerate for up to 4 days.

• Reheat in a 350°F (175°C) oven for 5–7 minutes to restore warmth and crispness.

• Tip: Store with parchment between bites to prevent sticking, and refrigerate promptly to maintain freshness.