Heat the oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
In a medium-sized pan, melt butter. Add apples, brown sugar, salt, and cinnamon. Cook over medium-high heat, stirring often until apples are tender (about 10-12 minutes). Stir in lemon juice and set the pan aside to cool.
In a medium bowl, combine the flour, brown sugar, and pecans/walnuts. Add butter and mix until crumbly.
Roll out the pie crust on a floured surface with a floured rolling pin.
Using a round cookie or biscuit cutter (approximately 3 inches in diameter), cut at least 24 rounds (12 rounds of each pie crust if using store-bought).
Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash onto the top edges of each cupcake.
Divide the apple filling evenly onto pie crusts in muffin cups, then top with the crumble topping.
Bake for 15-20 minutes or until golden around the edges. Remove from the oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce. Enjoy! 🍎🧁🍦
