Preheat the oven to 450 degrees F and spray a mini-muffin pan with non-stick cooking spray.

In a large saucepan over low heat, bring the water, sugar, cornstarch, cinnamon, nutmeg and lemon juice to a low boil stirring frequently.

Continue cooking and stirring until the sauce thickens (3-5 minutes).

Then add in the diced apples and let the mixture simmer for approximately 8-10 minutes until the apples are slightly soft.

Then remove the mixture from the heat and let it cool.

Roll out the refrigerated pie crust onto a floured surface.  Use a 1/3 cup measuring cup to cut out circles from the pie crust and place each of the circles in the mini muffin pan.

Spoon approximately 1-2 tsp of the apple mixture into each of the mini muffin cups in the pan.

Then bake for 15-18 minutes until the edges of the piece crust is slightly golden brown.

Remove from the oven.  Allow the apple pie bites to cool for approximately 10 minutes in the pan.  Then move them to a wire rack to cool completely.

When serving, drizzle the mini pies with the salted caramel sauce.  Then top with the whipped cream and ground cinnamon.  Serve and enjoy!