Prep: Heat the oven to 375 degrees. Brush the edges of each bottom crust with the egg wash; fill with a generous one-fourth cup filling per shell, carefully packing it in the shell so there are no gaps and mounding the filling slightly in the center. Top the top crusts. Cut vent holes with a sharp knife. Brush with egg wash. Gently roll the outer edges of each bottom crust inward over the top crust to seal; crimp as desired. Brush with a little more egg wash; dust with coarse sugar.
Note:
50 minutes Cook: 40 minutes Makes: 12 mini-pies ½ stick (4 tablespoons) unsalted butter 6 large tart apples, such as Granny Smith, peeled, cored, cut into ½-inch pieces tablespoons dark brown sugar teaspoon ground cinnamon Scant teaspoon salt cup...
Bake, one tin at a time, in the center of the oven until the filling is set and the crust is puffed and golden brown, about 35 minutes. Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick...