Mini Apple Pies

Coat the wells of a standard 12-well muffin tin with cooking spray. Lightly dust a work surface with all-purpose flour. Place 1 disk of the dough on the surface and roll out until 1/8-inch thick. Using a 3-1/2 inch round cutter, cut out as many rounds as you can. If needed, gather the scraps, re-roll, and cut again as needed until you have 12 rounds total.

Press a round into each muffin well, pressing in the center and working your way up the sides to form a crust in each one. Refrigerate.

Lightly dust a sheet of parchment paper at least 13 inches long with all-purpose flour. Place the remaining disk of dough on the parchment and roll into a rough 9x12-inch rectangle about 1/8-inch thick. Cut the dough crosswise into 1/3-inch wide strips (no need to separate), you will have about 22 strips that are about 9 inches long. Slide the dough, still on the parchment, onto a baking sheet and refrigerate.

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, assemble the pies.

Prepare the following, adding each to the same large bowl as you complete it: Core and chop 2 medium apples into 1/4-inch pieces (no need to peel) until you have 3 cups. Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 1 tablespoon.

Add 1/4 cup granulated sugar, 2 teaspoons cornstarch, 3/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon kosher salt. Stir until well combined.

Divide the apple filling and any juices between the wells in the muffin tin (at least 2 heaping tablespoons in each well). Gently press the filling into the crusts.

Create a lattice pattern with the dough strips onto 1 pie at a time: Cut a few strips crosswise until you have 6 (2 to 2 1/2-inch) pieces (just long enough to cover the filling and press into the crust on each side of a pie). Refrigerate the remaining strips.

Arrange 3 of the pieces across a pie, using a longer piece in the center and a shorter piece above and below the center, spacing them evenly apart. Fold the center piece back on itself so it’s on the right half of the pie. Arrange the fourth piece of dough vertically down the left side of the pie about a third of the way from the left edge.

Swap the folded and unfolded horizontal pieces: Unfold the center piece, then fold the remaining two pieces back on themselves so that they’re on the left half of the pie. Arrange a fifth piece of dough vertically down the center of the pie.

Swap the folded and unfolded horizontal pieces again, again folding toward the left side. Arrange the sixth piece vertically down the right side of the pie about a third of the way from the right side. Unfold the center piece so that all the pieces are now lying flat. Press all the lattice pieces into the outer crust where they meet. Repeat with the remaining dough strips until all the pies have a lattice top.

Refrigerate until the dough is firm, about 10 minutes. Meanwhile, place 1 large egg and a splash of water in a small bowl and whisk with a fork to combine.

Brush the egg wash over the lattice patterns. Sprinkle 2 tablespoons coarse, raw sugar over the pies.

Bake until the apples are tender and the tops are golden brown, about 30 minutes. Immediately run an offset spatula, paring knife, or butter knife around each pie to loosen from the sides. Let cool completely or serve warm.