The following recipe is from Apple Pie by Grandma Ople. The only thing I changed was adding cinnamon and baking them in a jumbo muffin tin.
premade 9 in double pie crust
1 stick of butter
3 tablespoons of all purpose flour
1/4 c water
1/2 c white sugar
1/2 c packed brown sugar
6 large Granny Smith apples (peeled, cored, cut)
2 tsp of cinnamon
Preheat oven to 425 degrees.
Melt the butter in a saucepan on medium heat.
Stir in flour to thicken.
Add water, white sugar, and brown sugar. Bring to a boil.
Reduce temperature and let simmer.
Unroll premade crust.
Cut each crust into quarters and place them into the bottom of a jumbo muffin tin. (You'll have two quarters leftover for the lattice work on top.
Add cinnamon and apples to mixture on stove. Coat apples.
Fill each muffin with apples, mounded slightly.
Cover with lattice work crust.
Brush the top crust with the sugar mixture.
Bake 20-25 minutes, until crust is golden brown and the inside is bubbling.
Let the pies cool in the pan for at least 10 minutes.
Run a paring knife along the outside of each mini-pie, then carefully scoop out pie with a spoon.