Mini Apple Pies

Peel the apple and cut it into small cubes. Put them in a bowl.
2 apples
Finely chop the apricots and add them to the apple.
6 dried apricots
Add the raisins and currants.
3 tablespoons raisins, 3 tablespoons currants
Mix the rum with the sugar and pour it over the apple mixture.
3 tablespoons dark brown sugar, 3 tablespoons rum
Then add the speculaas spice mix, grated orange peel, and butter and mix everything well.
1 teaspoon speculaas spice mix, 3 tablespoons butter, 1 tablespoons orange zest
Let the filling season for 3 hours in the fridge.

Preheat the oven to 430 °F or 390 °F
Grease the muffin tins with butter.
Place the walnuts in the food processor and grind them finely.
⅔ cup walnuts
Add the flour, confectioners sugar, and speculaas mix spices, and pulse three times.
1¾ cups all-purpose flour, ⅔ cup confectioners sugar, 2 teaspoons speculaas spice mix
Add the cold butter and pulse until you have pea-sized grains.
1½ stick butter
Add the egg yolk, ice water, and pulse until you get a firm dough.
1 egg yolk, 2 teaspoons ice water
Sprinkle flour on your work surface and divide the dough in half.
Roll it out thinly (¼ inch (3-4 mm)) and cut 2 ½ inch (6 cm) rounds with a cookie cutter.
Press the dough rounds into a muffin tin and repeat until you have 18 cups.
Fill the pastry cups to the top with the filling.
Brush the edge at the top of the containers with beaten egg with a brush.
1 egg
Roll out the rest of the dough thinly (¼ inch (3-4 mm)). Using the cutter with a serrated edge, cut a circle out of the dough.
Make a hole in the center with a small cutter (about ½ inch (1 cm). Place the dough rounds on the filled containers and press the edges lightly.
Bake the pies for 20 minutes or until golden brown. Remove them from the tins and let cool on a rack.
Remove the mini pies from the pan and let cool on a rack.
Sprinkle some confectioners sugar on top.
1 tablespoon confectioners sugar