Core and thinly slice the apples. Make sure to cut the slices small enough to fit inside the muffin! Put the apple slices in a large pot, and add the brown sugar, cinnamon, salt and nutmeg. Stir together. Add the cornstarch and stir until evenly distributed. Cover the pot and cook over medium heat until the apples are tender, about 20 minutes. Uncover and cook until the liquid has thickened, about six minutes. Remove from the heat, add the lemon juice, and let cool for 30 minutes, or until the mixture is at room temperature. Preheat oven to 375 degrees. Lightly spray your muffin pan with cooking spray. Remove the pie dough from the refrigerator and unroll. Use your cookie cutter to cut out circles, and gently press them into the muffin holes. Spoon in apple mixture. Use a knife to cut thin straight strips from your remaining pie dough and weave those over the top of your pies. Trim the edges of the woven pie dough with your knife, and wrap the bottom pie dough over the woven strips to form a neat edge. In a small bowl, whisk one egg with 1 tablespoon of water to make an egg wash, and brush it over the top of your pie crusts. Sprinkle some granulated sugar on top, and pop in the oven. Bake until the crust is lightly golden and the apple mixture is bubbling. Let cool for five minutes, then use a knife to gently remove the pies from the pan (being careful not to separate the tops from the bottoms). Enjoy!
1 large Vidalia onion
salt and pepper to taste