Preheat Oven to 400°F. Take Store-Bought Pie Crust Out Of Refrigerator and Set It On The Counter for 15 Minutes.

• Prepare Apples. Peel, core, and slice 4 apples into ¼ inch slices. Place the apples into a large bowl.
  4 Apples
• Add Lemon Juice. Toss apples with lemon juice.
  1 tablespoon Lemon Juice
• Make Apple Mixture. Mix cinnamon and sugar, and flour in with the apples, so that all the apples are coated evenly.
  ¼ cup Sugar, ¼ cup Flour, 1 teaspoon Cinnamon, 2 tablespoons Butter
• Stew Apples. Transfer apple mixture to a medium sized pan, add butter on top, and cover with a lid. Over medium heat, bring the apples up to a simmer and stew them until they are soft.
• Roll Out Dough. Take 2 sleeves of store-bought pie crust and carefully unroll them. Because they were taken out of the refrigerator at the start of the recipe, they should be easy to roll out without breaking the dough.
  2 Pie Crusts
• Cut Mini Pie Crusts. Using a large, 3.25-3.5 inch biscuit cutter, cut 12 circles out of the dough.
• Line Muffin Tins. Carefully press a dough circle into the bottom and sides of a muffin tin. Do this to line all 12 muffin tin cups.
• Fill Muffin Tins. Fill each muffin tin with 2 tablespoons of the prepared apple pie filling.
• Cut Strips and Weave Lattice Top. Cut ¼ inch strips from the remaining dough for the lattice top. Remove every other strip and weave them cross-wise with the other strips.
• Cut and Lay Mini Lattice Tops. Using a 2.5 inch biscuit cutter, cut 12 lattice top circles and place each on top of a mini pie in the muffin tin.
• Egg Wash. Whisk together egg and water to make an egg wash. Use a pastry brush to dab a little on the top of each mini pie.
  1 Egg, 1 tablespoon Water
• Sprinkle. Sprinkle the top of each mini pie with a little turbinado sugar for that finishing touch.
  1 tablespoon Sugar
• Bake. Place the muffin tin pan on a baking sheet lined with parchment paper to catch any baking spills. Bake for 15 minutes at 400°F.