Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats and set aside. Tip: Keep pie crust in the fridge until right before you need it! Crust will keep it’s shape better that way!
Grab a skillet and over medium heat combine your apples, cinnamon, sugar, butter, nutmeg, and allspice. Stir occasionally. Let cool and grab your crust!
Roll out your pie crusts and cut with either a cookie cutter or mouth of a small glass/cup and cut your shapes. You should be able to cut about 9-10 per pie crust sheet. You can also reuse the scraps and roll out again to cut out more if needed.
Lay out the bottoms of your pie crusts. Then add your filling in the middle of each one. Don’t put too much, but not too little. You don’t want too much crust vs. filling. It’s okay also if they spill over while baking. 🙂
Top each filled crust with another crust for the top. Pinch the sides around with your fingers or a fork to seal each pie.
Cut 2-3 lines on the top crusts of each pie for venting while baking.
Brush some egg wash (whisk your eggs and milk together) on top of each pie and you’re ready to bake! I even topped each pie with a sprinkle of monkfruit sugar before baking as well. Completely optional though!
Bake pies for 30-32 minutes or until golden around the edges and on top.
Allow pies to cool for 5-10 minutes.
Serve warm, later on, with a scoop of vanilla ice cream, etc. Your choice! ENJOY! 🙂
Store any remaining pies in the fridge or ziploc bag for up to 4-5 days.
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