MAKE THE APPLES
Preheat oven to 350 degrees
Melt the butter in a large non-stick skillet (saute) pan over medium high heat, then add the peeled, sliced and 1/2" cubed pieces of apple
Stir to coat the apples with the butter using a wooden spoon, increase the heat to medium high and cook for a few minutes until the apples begin to sizzle
Add the salt, water, sugar, cinnamon and nutmeg to the pan, stir until combined and continue to cook until the apples are fork tender and the liquid has mostly absorbed, leaving a bit of syrup on the bottom of the pan, about 20 minutes total. See TIPS for more on this step below.
Add the lemon juice and the vanilla extract, stirring the apple mixture to combine
Cool the apple mixture while you make the crumb topping and assembling the pies
MAKE THE CRUMB TOPPING
Add the butter, flour, both sugars, salt and cinnamon to a food processor and pulse until the ingredients are combined and come together to form a crumble that stays together when you gently squeeze the mixture together with your fingers. Alternatively, you can use two knives or a pastry cutter to make the mixture. Note: This makes more crumb topping than you'll need, and what's leftover can be frozen in a well sealed bag or container for up to 6 months.
MAKE THE PIES
Roll out one of the slightly cooled pie discs with a rolling pin to approximately 12" x 12" size, shaping it slightly rectangular in size
Cut the pie crust into 6 even pieces, then fold the pointed ends as best you can to make circles. This does not need to be perfect!
Spray the inside of the parchment lined muffin tray with non-stick baking spray
Spoon the apple mixture onto the top of each pie crust piece, dividing it as equally as you can for about a 1/3 cup of apples on each crust
Add a generous tablespoon of the crumb topping to each pie, then gather each pie together into a bundle like purse and carefully transfer to each the sprayed parchment paper muffin tin liners
Place the muffin tin with the pies on a large baking sheet and 30-35 minutes, until the edges are lightly brown
Remove from oven, cool for at least 20 minutes and serve with a tablespoon of warmed caramel sauce and a scoop of ice cream, if desired