In a small bowl, add in the sugar, flour, and cinnamon. Stir until combined.
Add the sugar and flour mixture to the bowl of apples and stir until the apples are coated. Set aside.
Roll the pie crust out to about ⅛-inch thickness on a lightly floured surface. Using a round 3.5 inch to 4-inch cookie cutter or cup, cut out 12 circles. You may need to reroll the pie crust to get all 12 circles.
Gently press a circle into each cavity of a cupcake pan.
Fill each pie crust with the apple pie filling. There should be enough pie filling for all 12 mini pies.
Set the cupcake pan aside.
Roll out the second piece of pie crust to about ⅛-inch thickness on the lightly floured surface.
Using a pizza cutter or knife, cut small strips in the pie crust for the tops of the pies. You can also use a 2 ¼-inch circle cookie cutter to make discs for the top.
Add the strips or discs to the top of each pie.
In a small bowl, whisk together the egg white and water until combined.
Using a pastry brush, brush the egg wash on the tops of the pies.
Place in the preheated oven and bake for 23 to 25 minutes until the tops are golden brown and the filling is slightly bubbly.
Let cool for 10 to 20 minutes in the cupcake pan before removing. Let cool completely and serve with a dollop of whipped cream!
I usually sprinkle fruit fresh on my apples to keep them from turning brown. You can also sprinkle about 1 teaspoon of lemon juice on them.