1/2 cups all purpose flour, plus more rolling 1 ½ Tbsp minced Veggie Box rosemary (optional) 1 1/2 Tbsp white sugar 3/4 tsp salt 1 cup (2 sticks) unsalted butter, cold and cubed 5 to 6 Tbsp ice water Veggie Box apples, peeled and diced small (about 3 cups) 1/4 cup white sugar 1/4 cup packed light brown sugar 1 tsp cinnamon 2 Tbsp all purpose flour 1 large egg, whisked with 1 Tbsp water

For the crust: combine flour, rosemary (optional), sugar and salt. Pulse until just combined then add the cubed butter and pulse until mixture resembles wet sand. While the food processor is running, slowly stream in ice water a few spoons at a time until dough comes together into a cohesive ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes. Lightly flour your work surface and roll out dough until 1/4-inch thick. Using a 4-inch cookie cutter (or cup) cut out 12 circles. Arrange each circle in a muffin tin cup and press it down and up the edges. Keep dough scraps for lattice or other decorations.

Filling: preheat oven to 425F. Mix diced apples, sugar, cinnamon, and flour in a large bowl. Divide the mixture among muffin tins and top each mini pie with a woven lattice or cut-out shapes. Brush top of pies with egg wash then sprinkle them with sugar if desired. Bake the pies until golden brown about 16-18 minutes. Remove from oven and let cool completely before removing.