Get out and measure your ingredients.
Preheat oven to 400ºF.
Lay pre-made pie crusts on a nonstick surface.
Using a 4-inch circle, cut 12 mini-crusts out. You will have to ball up remaining dough and re-roll to get 12 crusts.
Roll out remaining crust and cut into 48 3-inch strips to be used later.
Place your chopped apples inside a large mixing bowl.
Add sugar, brown sugar, tapioca, flour, and cinnamon.
Stir until apples are evenly coated.
Place crust circles in a greased muffin tin, gently pressing them down to fill the muffin holes. Evenly spoon mixture into the 12 crusts.
Place the 3-inch strips of crust (already cut) and lay them across each mini pie. Gently squeeze the ends to connect them to the crust.
Make an egg wash by whisking either one large egg with 1 tablespoon of water or milk or an egg yolk with a tablespoon of heavy cream.
Dust with sanding sugar which has bigger crystals than granulated sugar but not as large as coarse sugar. Sanding sugar is used for decorating and comes in so many colors, reflects light, and if desired will add a nice sweetness to your crust.
A sprinkling of cinnamon sugar (1 tablespoon sugar to ¼ teaspoon cinnamon if you like cinnamon and ½ teaspoon if you're like me and LOVE it!) will work great also or just plain old cinnamon will also do the trick too.
Bake for 20-25 minutes or until the crust begins to lightly brown.
Remove from oven and after 5 minutes place apple pies on a rack to cool
Serve with whipped cream or ice cream, maybe some caramel sauce too. Enjoy every bite.