Start by mixing flour, sugar, fresh rosemary, and salt in a large bowl. Add the cold, cubed butter and work it in using your fingers until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough comes together. Aim for a consistency that’s not too sticky. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling. In a mixing bowl, combine chopped apples, granulated sugar, brown sugar, ground cinnamon, flour, and lemon juice. Stir until everything is evenly coated.

Preheat your oven to 350°F (175°C). This is crucial for achieving that perfect golden crust.

After the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Cut out circles slightly larger than your muffin tin wells.

Gently press the dough circles into the muffin tin cavities, making sure they fit snugly. Leave some overhang—that’s the delicious crust to fold over the filling.

Spoon the apple mixture into each dough-lined muffin cup, filling them generously. If you like, you can add a sprinkle of coarse sugar on top for extra sweetness. Fold the overhanging dough over the filling, creating a rustic look.

Brush the tops with the egg wash you prepared earlier. This will give your pies a beautiful golden color when baked.

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling.

Once baked, allow the muffin tin fresh apple pies to cool for a few minutes before gently removing them from the tin. Enjoy warm, or let them cool completely if you’re planning to serve later.