Make the Ketchup:

1. In a large saucepan, combine the apples, onions, celery, tomatoes, vinegar and brown sugar, and bring to a boil over medium-high heat.
2. Wrap the pickling spice in a cheesecloth bundle, and nestle it into the tomato mixture. Reduce heat to low and simmer, stirring occasionally, for 2 hours or until thick and saucy. Discard the spice bundle. Ladle into containers.
3. The ketchup can be stored in the fridge for up to two weeks, in the freezer for up to 6 months, or for up to a year if you ladle into sterilized glass jars and process in a hot-water bath for 30 minutes.

Prepare the Dough:

1. Combine flour and salt in a mixing bowl. Using a pastry cutter or two knives, cut in the shortening until mixture resembles coarse meal. Add egg, water and vinegar, and mix until dough comes together.
2. Divide dough into halves. Shape each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and place in refrigerator to chill for at least 30 minutes.

Make the Filling:

1. Combine all of the ingredients in a large heavy bottomed pot, and add just enough water to cover.
2. Bring the mixture to a simmer over high heat, then reduce to medium and cook, uncovered, for 15-20 minutes or until mixture is thick and meat is no longer pink. Remove from heat and set aside to cool.

Assemble and Bake the Pies:

1. Preheat oven to 425F.
2. Roll out the chilled pastry to 1/8" thick. Using a small mixing bowl as a guide, cut out twelve 6" circles of dough for the bottom crusts. Press these into the cups of a jumbo 12-cup muffin tin. Using a smaller bowl, cut out twelve 4" circles from the remaining dough for top crusts, and set these aside. (You may need to gather up the dough and roll it out again.)
3. Spoon the cooled filling into the crusts. Cover with the 4" dough rounds, and crimp the edges with your fingers or a fork to seal as best you can. Cut a few slits into the top of each pie to let steam escape, then brush with a thin layer of egg wash.
4. Bake the mini-tourtieres in preheated oven for 10 minutes, then reduce temperature to 375F and continue baking for another 20-25 minutes or until golden brown and piping hot.
5. To serve, allow the pies to cool in the tin for 10 minutes, then gently run a knife around the edge of each cup to loosen the pies before lifting out. Pies can be served hot, or chilled for two hours to serve cold.