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

Pour the lemon juice into a pot and place it on the counter by your cutting board.

Working with one apple at a time, peel and core an apple.

Dice the apple into ½ inch cubes and transfer to the pot, stir to coat in lemon juice to prevent browning.

Continue peeling, coring, and dicing the apples until you have about 5 cups of diced apple.

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, pour the slurry into the pot and continue stirring until the liquid thickens (about 30 seconds).

Remove the pot from 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 (at least 4½ inches) to cut circles from the dough.

Transfer the dough circles to a muffin tin and gently press in. Patch any tears with scraps of dough.

Roll out scraps with more pie crust to cut out shapes for the top or use circles for a full top crust.

Divide the filling evenly among the pie crusts (a little more than 2 tablespoons per pie) and level with the back of a spoon.

Add cut out shapes or press the top crust gently onto the filling, making sure to cut slits in the top crust for steam to escape.

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

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