• Preheat oven to 375 degrees. Coat a jumbo muffin tin with nonstick cooking spray.
• Remove both package of pie crust from the refrigerator to allow them to thaw for a few minutes while you make the pie filling.
• In a large bowl, combine the cubed apples, sugar, cinnamon, cornstarch and lemon juice.
• With the first package of pie crust (2 rolls), roll out the dough and cut circles that are 7" in diameter. You should be able to get 3 circles out of each pie crust, for a total of 6 circles. Reroll the scraps as necessary.
• Press the dough circles into the muffin tin, leaving a slight overhang.
• Spoon the apple pie filling into each crust, so that there is a heaping amount of filling in each crust.
• Use the second package of pie crust (2 rolls) to make the top crusts of the pies. Either cut 6 more 7" circles to use as the tops, or follow the instructions for making a lattice crust. If using circles as a top crust, be sure to cut slits in the top crust for air to escape during baking. Trim excess dough and discard any remaining dough.
• Brush the top crusts with beaten egg. Sprinkle with raw sugar, if desired. Place the muffin tin in the oven with a baking sheet on the rack underneath to catch any drips. Bake 25 minutes, until golden brown. Allow to cool room temperature in the muffin tin before carefully removing.

How to Make a Lattice Crust

• Lay parallel strips of dough over the pie filling, leaving minimal space between them.
• Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others.
• Unfold the strips that were folded back. Now, take the strips that are underneath the perpendicular strip and fold them back.
• Lay another perpendicular strip of dough, and fold the other strips back down over it. Repeat this process until all perpendicular strips are laid down.
• Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.