For the crust:
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 1/2 Tablespoons minced fresh rosemary (optional)
1 1/2 Tablespoons white sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
5 to 6 Tablespoons ice water
For the filling:
4 medium apples, peeled and diced small (about 3 cups)
1/4 cup white sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
2 Tablespoons all-purpose flour
1 large egg, whisked with 1 Tablespoon water
Sanding sugar (optional)
Make the crust:
In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
Lightly flour your work surface.
Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
Make the filling:
Preheat the oven to 425°F.
In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
Bake the pies until they are golden brown, 16 to 18 minutes.
Remove the pies from the oven and let them cool completely in the muffin tin.
Using a sharp knife, run it around the edges of each pie to help release them then serve.
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