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Begin by coring the apples and removing the centers. Chop the scooped apple flesh into small pieces.
In a cast-iron pan, melt the butter and then add the chopped apple pieces. Mix in the brown sugar, regular sugar, vanilla, cornstarch, and lemon juice until everything is well combined.
Prepare a baking sheet by lining it with foil and spraying it with non-stick spray.
Stuff the hollowed apples with the apple mixture, pressing it down and smoothing the tops.
Unroll the pie crust and use a mason jar lid to cut out circles that will fit over the tops of the apples.
Place a crust circle on each stuffed apple, pressing the edges to seal them tightly.
Top each crust with two slices of apple and create a lattice pattern if you like.
Brush the tops of the crusts with a beaten egg to give them a nice shine.
Bake the apples until the crust turns golden and the apples become tender.
Serve warm, and if desired, add a scoop of ice cream on the side.