Combine chopped apples, lemon juice, light brown sugar, and apple pie spice in a medium pot.
Cook over low-medium heat until the juice from the apple begins to boil.
Dissolve corn starch in water in a separate bowl and stir into apple mixture.
Bring to a boil again and allow mix to thicken, remove from heat and set aside.
Preheat oven to 350 degrees F.
Roll one sheet of pie crust out in a floured cutting board and use a rolling pin to smooth out any creases.
Using a 4 inch round cookie cutter, cut out 5 circles, you may not get the all out of the original sheet, so ball up the dough and roll it out again.
Place the pie crust circles in a muffin tin and gently press down in, shaping the sides.
Evenly distribute filling between the 5 crusts.
Ball up and roll out the remaining pie dough and use a pizza or pastry cutter to cut strips to create the lattice crust, gently pinching together the ends of the strips into the side of the crust. (this is optional, you can go crustless or use cute cookie cutters to make shapes, etc)
If doing a top crust, whisk together egg and water to create egg wash and use a basting brush to brush over the top of the crust.
Sprinkle with sugar and bake for 10-15 minutes until crust is golden brown, allow to cool in pan for 5-10 minutes.
Gently remove from pan and serve warm with ice cream and whipped cream.