Prep:

Preheat oven to 425°F (220°C). Grease a 12-cup muffin pan.

Whisk egg with water for egg wash; set aside.

Make Filling:

Toss diced apples with sugars, cinnamon, nutmeg, flour, and vanilla until evenly coated.

Assemble Pies:

Roll out pie crusts and cut twelve 4-inch circles. Press each into muffin cups.

Brush crust bottoms with egg wash. Divide apple filling among cups.

Add Lattice:

Re-roll leftover dough and cut thin strips. Weave 6 strips over each pie in a crisscross pattern. Trim excess and seal edges.

Brush tops with egg wash and sprinkle with sanding sugar.

Bake & Cool:

Bake 20–25 mins until crust is golden and filling bubbles.

Let cool 5–10 mins in pan, then transfer to a wire rack.