In a food processor, mix the flour, sugar, and salt together. Pulse once or twice to combine.

Add the butter and pulse until the mixture resembles large nearly pea-sized crumbs. Add in the bourbon and pulse until the mixture is moist and just begins to come together. Turn out onto plastic wrap and press the dough together. Form into a disc and wrap tightly. Chill for about an hour.

Preheat the oven to 350 degrees F and take out a mini muffin pan that can hold 24 muffins.

Roll out the dough until it is a little less than ¼ inch thick. Use a 2 ½ inch diameter biscuit cutter (or something similar) to cut out 24 rounds. Gently stretch them out so they are about another 2 centimeters in diameter and line the mini muffin tins with the crust. there should be just the slightest overhang. If it is not big enough, gently stretch it out again. Prick the bottom of the crusts with the tip of a sharp knife or a small fork.

Dice the apples finely. You can take the skins off before slicing, but I like to keep them for texture and a little bit of nutrition, Mix with the sugar,corn starch, salt, spices, and vanilla.

Fill the crusts with the pie filling. I was able to fit a heaping tablespoon into each pie. (Optional: drizzle a small amount of the caramel sauce over the filling before adding the top crust)

Use the remaining crust to cover the pies in a design of your choosing. A plain top with a center cut is the simplest.

Lightly brush the tops of the crusts with the egg wash and top with turbinado sugar. Bake for about 25 minutes, or until the tops are golden brown.