Preheat your oven to 375°F (190°C).

Roll out the pie crusts on a lightly floured surface to about ⅛-inch thickness. Use a round cutter to cut out 4-inch circles from the dough.

Press the dough circles into the cups of a muffin tin to form small pie crusts. Set aside.

In a mixing bowl, combine the diced apples, granulated sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until the apples are evenly coated.

Spoon the apple mixture evenly into each mini crust, filling them about ¾ full.

Using the remaining dough, cut out smaller circles or strips to create tops for the mini pies. You can also create a lattice effect.

Place the tops on the filled pies, pressing the edges to seal. Cut a small slit in the tops to allow steam to escape.

In a small bowl, beat the egg and brush it over the tops of the pies for a golden finish.

Bake in the preheated oven for about 20-25 minutes or until the crust is golden brown and the apples are bubbly.

Remove from the oven and allow the mini pies to cool in the tin for 10 minutes before transferring to a cooling rack.

Serve with whipped cream or vanilla ice cream for an extra treat!