Preheat the oven to 375F with a cookie sheet inside

Wash, core, and peel the apples. Cut into thin slices and place in a bowl. Drizzle lemon juice over the top and toss to make sure apples are coated.

Add the brown sugar, white sugar, salt, cinnamon, nutmeg, and ginger to the bowl. Set aside for 1 hour.

Unroll the pie crust and cut circles a little larger than the pie dishes. Press into each pie dish, poke holes with a fork, and then brush beaten egg over the bottom.

Strain the apples, reserving the liquid at the bottom.

Add about 1.5 cups of apple to each pie dish.

Pour the reserved liquid into a saucepan, and over medium heat mix with cornstarch until reduced and thicker.

Pour the thickened sauce over the apple slices in the pie dishes.

Cut thin strips of remaining pie crust and create a lattice top for each pie, pinching the sides together.

Brush the lattice top with milk.

Put your pie dishes on top of the cookie sheet in the oven for 30-35 minutes, until browned.