Lightly grease standard 12 cup muffin tin
Prepare pastry crust and roll out to 1/4 in. thickness. Cut out circles that are slightly wider than your muffin cup, and line the cup. I use Betty Crocker’s pie crust mix and it’s super simple to bring together
Preheat oven to 375°F
Prepare apples. Peel and core apples and cut into eight slices. Halve each slice. Mix with lemon juice if your apples are not tart.
Make sugar syrup. In large skillet, mix sugar, water, and salt and cover on low-medium heat until sugar dissolves.
Cook apple pieces. Drop apple pieces into sugar syrup to cover the bottom of the pan and cook until tender. Leave the cover of the pan on while the apples cook. When apple pieces are tender, remove apples onto flat tray and continue until all apples are cooked. It may take a few batches.
Create caramel sauce. Thicken leftover sugar syrup with flour (there should be about 1/3 cup left). Add butter and cinnamon and mix well over low heat. Remove from heat.
Place apples onto pastry-lined muffin tins. Place a few spoonfuls of apple into the muffin tins. Don’t fill too much, as the apples will expand when cooking. Pour a few spoonfulls of caramel sauce over apples
Cover with top pastry or lattice. For border of each mini pie, cut 2 thin strips of pastry about 6 in. long and 1/4 in wide. Twist strips together. Dab egg wash around border of each pie and gently press on twisted strip. Add lattice strips or round top pastry to finish off.
Brush with egg wash. Whisk together egg and milk or water. Bruch each pie with egg wash and sprinkle with Demerara or Turbinado sugar.
Bake for 45 minutes until tops are a deep golden brown