✓ Preheat the oven to 190°C (375°F).

✓ In a large bowl, combine the diced apples, brown sugar, cinnamon, nutmeg, allspice, ginger, and salt; toss until the apples are evenly coated.

✓ Add the butter, vanilla extract, and cornstarch slurry to the apple mixture; stir until the butter melts and the mixture looks glossy, being careful not to overmix.

✓ Lightly flour a clean work surface and roll out half of the premade pie dough to about 3 mm thickness.

✓ Using a 4‑inch round cutter, press circles out of the dough; gather scraps for later use.

✓ Place the dough circles onto a parchment‑lined baking sheet, spacing them evenly.

✓ Spoon an even tablespoon of the apple filling into the center of each dough circle, leaving a ½‑inch border.

✓ Fold the dough over the filling to create a half‑moon shape; press the edges gently with fingertips.

✓ Crimp the sealed edges with a fork to create a decorative pattern.

✓ In a small bowl, whisk together the beaten egg and milk (or water) to make an egg wash.

✓ Brush the tops of each mini pie with the egg wash and sprinkle a light dusting of coarse brown sugar.

✓ Bake for 20–22 minutes, or until the crust turns a deep golden‑brown and the edges are crisp.

✓ Remove the pies from the oven and let them cool on the sheet for 5 minutes.

✓ Transfer the pies to a wire rack to finish cooling completely.