Preheat oven to 350 degrees.

Lightly roll out pie crust into a large rectangle. If the dough is dry you can add a little water and work the dough until it's malleable enough to roll into a large rectangle. Cut circles that are 1/2” wider around the edge than the mouths of the ramekins you plan to use. Set dough aside for the moment.

In a large skillet, combine chopped apples, lemon juice, flour, 1 Tbsp unsalted butter, brown sugar, granulated sugar, cinnamon, nutmeg, bourbon and salt. Cook the apples over medium heat until they are just turning soft but are not falling apart, approximately 10-12 minutes.

Fill the ramekins with the apple mixture, dividing evenly between them. Butter the edges and rims of the ramekins. Add 1/2 Tbsp to the top of the apple mixture in both ramekins (if you’re using 4 small ones, add 1/4 Tbsp to each ramekin filling).

Add a circle of pie crust to the top of each ramekin, letting the crust drape over the edges and pressing down firmly on the edges all the way around.

Bake for 20 minutes until the crust is golden brown and cooked through. Serve immediately with vanilla ice cream.