1. Prepare a 9-inch pie crust. Be sure it’s cold and ready to roll out.
2. Preheat oven to 350°F.

For the filling

1. Slice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
2. Combine the dry ingredients and stir in the apples until they’re well coated. Pour the maple syrup over the apples and stir to combine.

For the streusel topping

1. Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces. If the mixture is still dry, add an additional 1 tablespoon of cold butter.

Assemble

1. Roll out the dough on a lightly floured surface about 1/8” thick or up to ¼” for a thicker crust.
2. Use a circle cookie cutter, at least 4 inches in diameter, to cut individual circles, rerolling once as needed.
3. Generously coat the pan with cooking spray or grease with Crisco. Use your fingers to gently place the dough circles and press them into the bottom of the pan and around the sides.
4. Spoon the pie filling into the crust, dividing it evenly amongst all of them. Then top the pie filling with the streusel topping.
5. Bake at 350°F for 25 minutes or until the apples have softened. Allow them to cool in the pan for at least 20 minutes. They should easily release from the pan, but you may want to use the flat edge of a knife if they are a bit stuck.