Mini Apple Pies

Line two baking sheets with parchment paper and set aside.
Add the diced apples, butter, brown sugar, granulated white sugar, vanilla and spices to a small saucepan. Heat over medium heat, stirring occasionally, until the apples are tender, about 15-18 minutes. Then let the apple filling cool completely.
2 1/2 cups (350 g) apples peeled and diced into 1/2 inch pieces, 2 tbsp (28 g) unsalted butter, 1/4 cup (55 g) brown sugar, packed, 2 tbsp (25 g) granulated white sugar, 1 tsp vanilla, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground ginger, 1/8 tsp ground cloves
Roll out the 2 pie crusts on a lightly floured surface and cut 20 mini apples out using a 4" apple cookie cutter. (You will need to re-roll each pie crust to get all 20.) Transfer 10 of the apples to parchment paper lined baking sheets (5 per each.)
2 pie crusts, store bought or homemade
Add 1 heaping tbsp of apple pie filling on the center of 10 of the apples.
Use a pastry brush to brush the edges with egg wash and place another apple over top of each. Press the edges shut with a fork and cut small slits like an X into the top of each pie. Chill in the fridge for 20 minutes.
1 egg, beaten

Preheat the oven to 400 degrees while the mini apple pies chill.
Combine the granulated sugar and spices in a small bowl.
1/4 cup (50 g) granulated white sugar, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ground allspice, 1/8 tsp ground ginger, tiny pinch of ground cloves
Remove one of the cookie sheets of mini apple pies from the fridge and brush the tops with egg wash. Then sprinkle each apple with the spiced sugar and a little bit of turbinado sugar.
turbinado sugar, for sprinkling
Bake for 16-19 minutes, or until lightly golden brown. Then let the mini apple pies cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool until cool enough to handle, about 15 more minutes.
Repeat the steps with the remaining cookie sheet of mini apple pies.