Remove the pie crusts from the package and let them come to room temperature.

Pour the lemon juice into a 2-3 quart pot.

Peel and core each apple, then dice into ½ inch cubes.

Transfer the diced apple to the pot and stir to coat in the lemon juice.

Place the pot on the stove top over medium heat and add the sugar, water, spices, and salt. Stir thoroughly to combine.

Continue to cook, stirring often, for 5 minutes.

Turn the heat up to medium-high and bring the liquid to a boil.

Stir the cornstarch slurry before adding it to the pot, while stirring the apple mixture.

Continue stirring until the liquid thickens, about 30 seconds.

Remove the pot from the heat and transfer the filling to a large plate or pan to cool.

Preheat the oven to 350℉.

On a floured surface, roll out one of the ready made crusts thinner than it already is.

Use a large round cookie cutter or glass with at least a 4½ inch opening to cut circles from the dough.

Transfer the dough circles to a muffin tin and gently press in.

Roll out leftover dough and cut shapes for the top using small cookie cutters or cut circles for a full top crust.

Divide the filling evenly among the pie crusts, adding a little more than 2 tablespoons per pie.

Level the filling using the back of a spoon.

Add cut-out shapes or press the top crust onto the bottom crust.

For a top crust, cut 7 slits to allow steam to escape.

(Optional) Brush your crust with an egg wash mixture.

Bake for 20-25 minutes or until the filling is bubbling.

Cool in the pan for at least 15 minutes before removing from the pan.