Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3 1/2" food ring or cookie cutter cut out 12 circles from the pie crusts. Reserve the leftover pie dough.
Place each circle of pie crust in each cavity of a 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits in each cavity of the muffin pan. Chill the muffin pan with the pie dough for a few minutes while you make the apple filling.
In a large mixing bowl, mix together the chopped apples, sugar, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling on the muffin pans.
Using the leftover pie dough, cut out thin strips for the tops of the pies, and place them on top.
Bake at 425°F for 20 minutes or until the pie crust is lightly golden brown.
Remove from the oven and let it cool for 10-15 minutes.
