Roll pie crusts to 1/8-inch thickness on lightly floured surface. Cut 12 circles from pie crusts with a 3.5-inch cookie cutter or cup. In the absence of a circle cookie cutter, measure some glasses at home.
1
2
Press 12 muffin cups per pie crust circle. The crust should fit snugly in the bottom and sides. Store the pan and leftover pie crust in the fridge while making the filling. For flaky pie crust, keep it cold!
In a large bowl, crush apples, sugar, flour, cinnamon, vanilla, and nutmeg. Remove the muffin pan from the fridge and fill each pie crust with 3 tablespoons filling. Twelve-piece butter cube per person.
3
Mini pies can be decorated with extra pie crust. A simple lattice topping is made with it. So no weaving. Mini cookie cutters make cute pie crust decorations.
4
Bake 18–23 minutes at 425°F until the pie crust is lightly golden brown and the filling bubbles around the edges. Carefully remove the pies from the pan and cool them on a wire rack until ready to eat after 10–15 minutes.