Spray 4 inch tart pans with non-stick cooking spray.
Sprinkle a couple of tablespoons of flour onto a cutting board or the counter and unroll the pie crusts .
Place the tart pan upside down on the dough and cut around each pan at least ½ inch bigger than the pan all the way around.
Place the dough circle into each pan and gently press it into the bottom and sides of the pans
Cut the excess dough along the edges of each pan.
Slice the apple into ⅛" thin slices.
In a large bowl, mix the apple slices, brown sugar, cinnamon, cornstarch and vanilla together well, making sure apples are completely covered.
Divide the apple mixture between each pan.
Roll out the leftover crust and cut into thin strips. Lay the strips across each pan or crate a lattice pattern if desired.
Bake for 15 minutes or until the apples are tender and the edges are light brown.
Enjoy warm or at room temperature.
Store in an airtight container in the refrigerator for up to 3 days.Use homemade pie crust recipe if preferred.Allow refrigerated pie crusts to get to room temperature before unrolling to prevent cracking or tearing. You can also place them in the microwave for 10 seconds.Use macintosh or cortland apples if desired.