1/4 to 1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)
4 tablespoons of chilled butter cut into 24 equal portions.
2 boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)
Instructions
Cover as desired with left over dough. You can make little shape cut outs to put on top or do a traditional top crust. Brush with melted butter and bake at 400 for 18 to 22 minutes. I started checking in on mine at 10 minutes and checked every two until they were perfect.
Then take your equally divided butter and put a dab on each pie.
I found that a wide mouth mason jar ring worked perfectly. Line each cup of your muffin tin with a tiny pie crust. (I found that pinching the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well. You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.) You should be able to fill until slightly mounded.
Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
Mix the apples with the flour, sugar, cinnamon, and nutmeg. Make sure you stir everything around getting the apples nice and coated.
Start by cutting up eight cups of apples into small 1/2in bits.
