For the filling, mix your chopped apples with the remaining filling ingredients
Preheat oven to 350F.
It's best to line a muffin tin with silicone muffin liners. That is the easiest way to get the pies out. If you don't have these, spray your muffin tin generously with oil.
Roll the dough out between two sheets of parchment paper until it is about 1/4 inch thick or slightly thinner than that. Use a glass or round cookie cutter that is about 3inches in diameter to cut out 8 circles.
Lift a circle with a spatula and carefully line a muffin hole. It's okay if the crust breaks, just press it back together and form it into the muffin hole. Repeat with remaining circles.
Fill each pie base with apple filling.
Re-roll out the remaining dough and use a slightly smaller circle to cut 8 crust tops out. Place a circle over the top of a mini pie and gently shape it to fit, pressing the edge into the base as possible. Use the tip of a fork to press the edges together and crimp the dough. Poke a couple holes in the top of the crust with the fork. Repeat for all pies. You will need to work gently with this dough, but it's easy to fix any breaks.
If you have leftover dough, you can make another pie!
Brush the top of each pie with olive oil or egg.
Bake for about 20 minutes, until the tops are golden and firm to the touch.
Let cool completely and enjoy!