In a large bowl, mix flour, salt, and sugar. Add the chilled, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Slowly add in the ice water, a tablespoon at a time, mixing until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In another bowl, combine sliced apples with sugar, cinnamon, and lemon juice. Toss until the apples are well-coated.

Preheat your oven to 375°F (190°C). Roll out one dough half on a floured surface until it’s about 1/8 inch thick. Use a round cutter to cut circles out of the dough that will fit your mini pie molds.

Place the dough circles into the pie molds. Fill each with the apple mixture and add a small piece of butter on top.

Roll out the second half of the dough and create smaller circles for the tops of the pies. Place them over the filled molds and pinch the edges to seal.

Bake for 25-30 minutes or until the crust is golden brown. Let them cool slightly before serving.