Combine flour and salt in a large bowl using a pastry cutter.
Cut in the chilled butter pieces until the mixture resembles coarse meal.
Add ice water one tablespoon at a time until the dough just holds together.
Chill the dough in the refrigerator for at least one hour to allow the gluten to relax.
Peel and finely dice the apples into quarter-inch uniform pieces.
Toss the diced apples with sugar, cinnamon, and lemon juice in a medium bowl.
Let the mixture sit for ten minutes to allow the fruit to soften slightly.
Preheat oven to 375°F.
Roll out the dough and cut into circles to fit inside a muffin tin.
Fill each crust with the prepared apple mixture.
Bake for 25 minutes or until the crust is golden brown and filling is bubbling.