Wash and peel your apples. Cut the apples into quarters, remove the seeds and core, and then cut the quarters into slices.
Put the apples in a small saucepot and sprinkle brown sugar and cinnamon on top. Cook the apples over medium heat until the sugar is melted and the apples have softened slightly. Remove the apples from the heat and allow them to cool completely.
When the apples have cooled, cut pre-made piecrust into 5-inch squares.
Place some of the cooked apples on half of the piecrust square. Be sure not to put apple filling all the way to the edge of the crust so that you can seal the edges later.
Fold the crust in half over the filling and press a fork lightly into the dough along the perimeter to seal the pie. Then, using a knife, cut a few small slits in the top to allow steam to escape.
Bake the pies on a parchment-lined sheet pan in a 350-degree oven until the crust is golden brown and fully cooked.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.