- Preheat oven to 190ºC (375ºF). Peel, core and dice apples; toss with lemon juice.
- Melt butter in large skillet over medium heat. Stir in diced apples, sugar, cinnamon and nutmeg; cook about 5 min. to begin softening apple. Sprinkle flour overtop. Stir through; cook another 5 min., or until apple is tender. Spoon filling into four 4-in. (10-cm) ramekins (1 cup/250 mL).
- Tip pie shell out of foil dish onto lightly floured work surface. Pat pastry flat, patching together any large cracks. Using a 4-in. (10-cm) round cutter (or dish to trace), cut out 4 pastry rounds. Cut a small "X" in the centre of each round for air vent. Use tines of fork to crimp edges. Whisk together egg and 1 tbsp (15 mL) water. Brush pastry with egg wash and sprinkle with sugar. Place pastry rounds on top of warm apple filling.
- Bake about 15 min., or until crusts are golden brown and filling is bubbling. Let stand a few minutes before serving. Serve with ice cream or whipped cream, if desired.
Re-roll pastry scraps, wrap and freeze for future use.