Preheat the oven to 400°F.

Peel the apple and chop into small cubes. Place apples into a mixing bowl.

Combine the brown sugar, white sugar, cinnamon, nutmeg and flour in a separate bowl, then add to the apples and mix together with a spoon until the apples are fully coated.

Set aside while you prepare the pie dough.

On a lightly floured surface, unroll the refrigerated pie dough.

Roll the dough out to about ⅛ inch thickness.

Using a cookie cutter, cut out the pie pieces.

Gather the excess dough and roll it out again to cut out more pie pieces until you have 20 round pie dough circles.

Place one of the pie dough circles into the bottom of each 4 ounce sized mason jar, pressing it firmly to the base and sides, and taking care not to poke holes in the dough. Using a tamper tart tool helps with this step.

Scoop the apple pie filling into the pastry-lined jars and fill to the top.

Place another pie dough circle over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork.

Chill the pies for 10 minutes.

Whisk together the egg and water.

Using a silicone pastry brush, brush the egg was over the top of each pie.

Sprinkle the tops with a little cinnamon sugar mixture; about ½ teaspoon.

Cut small vents into the top of each pie with a paring knife.

Bake until the pies are golden brown, 20 to 25 minutes.

Cool for at least 10 minutes before serving.