In a large mixing bowl, combine diced Medium Granny Smith apples, light brown sugar, granulated sugar, all-purpose flour, ground cinnamon, and lemon juice. Toss until the apples are well coated and set aside for about 10 minutes.

Roll out homemade dough on a floured surface until 1/8-inch thick. Cut out circles or squares for muffin tins, pressing into each cavity to form bases.

Preheat oven to 375°F (190°C). Spoon apple filling into each dough-lined muffin tin, avoiding overfilling. Optionally cover with additional dough rounds, sealing edges and creating slits for steam.

Bake for 20–25 minutes or until crust is golden brown and filling is bubbling. Watch for the golden hue.

Cool in the pan for about 10 minutes, then loosen the edges with a knife and carefully lift them out. Best served warm with vanilla ice cream.