Start by preheating your oven to 400°F (200°C).

Roll out the pie crusts and cut four 6-inch circles. Gently press these into four 5-inch mini pie pans. For the lattice topping, slice the remaining dough into thin 1/8-inch strips and set them aside.

In a large bowl, combine the diced apples, tapioca, sugar, cinnamon, nutmeg, and a generous squeeze of lemon juice. Let this mixture sit for 5 minutes to soften the tapioca slightly. Stir the mixture again to make sure all the flavors are evenly distributed, then spoon it into the pie shells.

Using the dough strips, create a lattice design on top of each pie. Press the edges of the strips into the bottom crust to secure them.

Place the pies in the oven and bake for around 30 minutes, or until the crust is golden brown and the filling is bubbling and thickened. Allow the pies to cool before serving.