Preheat the oven to 425°F (220°C).

Roll pie crusts to 1/8-inch thickness on a lightly floured surface, then use a 3.5-inch cookie cutter or cup to cut out 12 circles, re-rolling scraps as needed.

Place each pie crust circle into a cavity of a standard 12-count muffin pan, gently pressing it down to fit snugly, then refrigerate the pan and any leftover dough.

In a large mixing bowl, combine chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully mixed.

Remove the muffin pan from the refrigerator and evenly distribute about 3 tablespoons of the apple pie filling into each cavity.

Dice the tablespoon of butter into 12 small pieces and place one piece on top of the filling in each pie.

Retrieve the extra pie dough from the refrigerator, cut out desired designs for the pie tops, and place them on each mini pie.

Bake for 18 to 23 minutes until the crust is lightly golden brown and the filling is bubbly; remove from the oven and cool for 10 to 15 minutes before transferring to a wire rack to finish cooling.