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Remove pie crusts from the refrigerator and let stand at room temperature while filling is prepared.
Heat 2 tablespoons of butter in a large skillet until melted. Add apples, ⅛ teaspoon salt, 1¼ teaspoon cinnamon, sugar and 3 tablespoons of water. Stir until well combined and bring mixture to a simmer. Cook, stirring occasionally, until apples are tender, about 8-10 minutes.
Meanwhile whisk together remaining water and cornstarch until it is dissolved. Add cornstarch mixture to apple mixture and stir until well incorporated. Bring mixture to a simmer and cook one minute until thickened. Remove from heat and let cool.
Meanwhile add flour and brown sugar to a bowl. Add in remaining butter, salt and cinnamon and mix with hands or a fork until well combined and crumbly. Set aside.
Preheat oven to 400. Stack 2 pie crusts on top of each other and press them together. Use a rolling pin to roll the crust out to 12-14” and to form one crust. Transfer dough to a pizza pan and, If desired, crimp the edges like a pie.
Sprinkle crust with cheese and top with apple mixture. Add brown sugar crumble evenly to the top. Bake 22-25 minutes or until browned and bubbly. Let stand at least 10 minutes before serving.
Whisk together remaining ingredients and drizzle mixture over the “pizza.” Cut into wedges and serve.