Line two baking sheets with parchment paper.
In a small saucepan, cook the diced apples, butter, brown sugar, white sugar, vanilla, and spices over medium heat until the apples are tender. Let the filling cool completely.
Roll out the pie crusts on a floured surface and cut out 20 mini apple shapes using a 4-inch apple cookie cutter. Re-roll the scraps to get all 20 shapes.
Transfer 10 apple shapes to each prepared baking sheet.
Spoon a heaping tablespoon of apple filling onto the center of 10 apple shapes.
Brush the edges of the filled shapes with egg wash, then place another apple shape on top of each. Press the edges together with a fork and make small slits on the top of each pie. Chill for 20 minutes.