Peel, core and cut the apples into a small dice.(Optional step, toss the apples with a little bit of lemon juice to prevent browning.)

In a large bowl, mix the apples with the flour, sugars, and spices.

Toss to coat and set aside.

Preheat the oven to 400-degrees, and grease the muffin tin. Set aside and prepare the dough.

On a floured surface, roll out your dough just slightly, take care not to make it too thin. Using a 3.5-inch cookie cutter, the ring of a mason jar lid or a glass, cut circles for the bottom crust.

Then, gently push the circles of dough into each of the wells in the muffin tin.

Next, spoon the apple pie filling into each of the muffin cups.

After that, dot each tart with a ½ teaspoon of butter.

You can top these little tarts however you like - I used the remaining dough to cut some some Fall cookie cutters to decorate the top of my tarts.

Make the egg wash by beating 1 egg with 1 tablespoon of water or milk.

Brush the top of the dough decorations with the egg wash.

Bake the pie tarts in the oven for 18-22 minute, depending on your oven, until they are golden brown.

Let them cool in the pan for a few minutes, before carefully removing them from the tins and allow them to cool on a cooling rack.