Heat the oven to 425°F and lightly grease a standard 12-cup muffin pan. Unroll the refrigerated pie crusts on a lightly floured work surface if needed.

Cut twelve rounds approximately 3½ inches in diameter from the pie crusts. If the dough becomes soft, chill the rounds for a few minutes so they are easier to handle and less likely to shrink.

Press one dough round into each muffin cup, keeping the pastry edges slightly above the rim. Chop any large apple pieces in the canned filling, then spoon roughly 2 tablespoons into each crust without overfilling.

Brush the exposed pastry edges with the beaten egg. Bake for 15–20 minutes, until the crusts are golden brown and the filling is hot and bubbling.

Let the apple pie cups cool in the muffin pan for about 10 minutes before removing them. The filling thickens as it stands, and the pastry becomes less fragile.