On a lightly floured surface, unroll pie crusts 1 on top of the other.

Roll the crusts out until until combined and about a quarter inch thick.

Using a pizza cutter, slice into 2 inch squares. Return to refrigerator.

Preheat oven to 425 degrees.

Peel and slice apples using a coring tool. Cut apple slices in half.

Add apple slices, lemon juice, apple cider, and all dry ingredients to wok.

Toss well to combine. Dot top of apples with 2 Tbsp. butter.

Arrange dough squares on top of mixture allowing some space for the apples to stick out.

Brush dough with cold water and sprinkle generously with more sugar.

Bake at 425 until juices bubble up and pastry is a light golden brown (about 30 minutes).

Remove wok from oven and press dough down till just submerged in the juices and apples.

Return to oven and continue baking until pastry is flaky (about 20 minutes).

Let cool and serve.