Servings: 24

8 C. chopped (½" dice) apples (peeled and cored) 8 C. chopped (½" dice) apples (peeled and cored)
¾ C. AP flour ¾ C. AP flour
1½ C. sugar 1½ C. sugar
1 T cinnamon (heaping) 1 T cinnamon (heaping)
½ t. ground nutmeg ½ t. ground nutmeg
4 T. butter, cut in 24 chunks 4 T. butter, cut in 24 chunks
4 pie crusts (that's 2 recipes or boxes of crust) 4 pie crusts (that's 2 recipes or boxes of crust)
Tiny bit of milk, ½ and ½ or cream Tiny bit of milk, ½ and ½ or cream
Non-melting baking sugar for sprinkling on top Non-melting baking sugar for sprinkling on top

Preheat oven to 400°.
Cut and fit pie crust into bottom of 24 cupcake tins (don't need to grease or line). Can use 3¼" cookie cutter or lid from wide mouth Mason jar. Re-roll pastry scraps and use as needed. Refrigerate until ready to fill. Leftover pastry will be used for top crusts so store that in refrigerator until ready almost ready to top.
Pour prepared apples into large bowl. Mix flour, sugar, cinnamon and nutmeg then pour over apples and completely coat, stirring well.
Remove pie crusts from refrigerator and divide apples evenly in the tins. The apples will mound, you want this. Top each mound with a piece of butter.
Remove pastry from refrigerator a few minutes before using, then re-roll leftover pastry and cut circles to form the top crust. Use fingers to press top crust into the bottom crust, pinching to seal.
Brush top crust with bit of milk and sprinkle with sugar. Bake in preheated oven for 20 to 25 minutes until perfectly browned. Cool in pans. Using small slim spatula, remove from pans. Can put each pie in decorative cupcake liner to serve.

Looks like alot of sugar but you need the extra syrup for individual pies to keep ratio right. Use Flaky Pie Crust recipe (vodka in it) for these.  Looks like alot of sugar but you need the extra syrup for individual pies to keep ratio right. Use Flaky Pie Crust recipe (vodka in it) for these.