Ingredients:

• 1/4 cup unsalted butter
• 11 cups chopped unpeeled large apples (any kind you like it’s okay) (I used about 5)
• 1 cup packed light brown sugar
• 3 tbsp of lemon juice (fresh or not, I didn’t use fresh and it was fine)
• 2 tsp of cinnamon
• 1 tsp salt (kosher or iodized, you can use whatever)
• 2 and a half tbsp of cornstarch
• 2 and a half tbsp of cold water
• Package of pie crusts (I used Pillsbury)
• All-purpose flour for work surface
• 1 large egg, lightly beaten
• 1 package of turbinado sugar
• 1 pack of six pie crusts (I used Keebler, they make some good cookies by the way)

Directions:

Part 1:

• Preheat your own to 375 degrees Fahrenheit
• Take your piecrusts and follow the instructions on the back
• Cut up your five large apples and place them in a bowl
• Melt butter in a large skillet over medium heat
• Add the apples, brown sugar, lemon juice, cinnamon, and salt.
• Cook them, stirring often, until the apples are tender (about 13 minutes)
• Whisk together cornstarch and water in a small bowl
• Stir cornstarch mixture into apples
• Cook them, stirring constantly until the mixture has thickened and apples are glazed (about one minute)
• Remove from the heat and cool them completely (about 45 minutes)

Part 2:

• Unroll piecrusts on a lightly floured surface (if pulled from the fridge let them sit for 15 minutes)
• Using a 4-5 in cookie cutter (I used a Tupperware lid, I was under pressure) cut the crusts into 6 circles
• Reroll the dough as needed
• Place on a parchment paper-lined baking sheet and place in the fridge to chill for 15 minutes

Part 3:

• Spoon the apple filling into the pie crusts as evenly as possible
• Cut the dough into 6 strips and arrange the strips in a lattice pattern over 1 cup of filling
• Optional: trim excess dough (I did not for I am lazy)
• Press the edges of each strip to seal
• Repeat with the remaining pie cups
• Place on a baking sheet covered in Tin-Foil
• Put in the freezer for 30 minutes

Part 4:

• Remove the pan from the freezer
• Brush each piecrust lightly with egg
• Sprinkle turbinado sugar evenly over the piecrusts

Part 5:

• Bake in the preheated oven until the crust is golden brown (about 30 minutes)
• Transfer the pies to a wire rack or plate and let cool for about 15 minutes
• Using a small knife or spatula, carefully loosen the pies; and cool completely