Preheat oven to 350 degrees Fahrenheit and prep a muffin pan by lining & lightly spraying with nonstick spray—set aside.
Dice apples and toss in a medium sized bowl with lemon juice.
Combine lemon covered apples, water, stevia, cornstarch, cinnamon, nutmeg, and salt into a saucepan and bring to a light boil over low/medium heat—stirring often to avoid sticking. Warm until mixture is a thicker, honey-like consistency & beginning to boil.
Cut egglife wraps into even halves. If topping with lattice design, cut two thin slices from each half & set aside.
Each “pie crust” will be one half of a wrap—place each half wrap into a muffin cup, flat edge down & adjust until it is layered, covering the bottom and sides of the muffin cup. Don’t worry if the edges are lifting a bit—everything will bake together.
Once all the wraps and apples are ready to go, spoon apple mixture into each cup, filling almost all the way. If you are making a lattice design take the strips and cut each in half and design the top however you’d like.
Bake in the oven for about 10-15 minutes or until the top begins to brown and the wrap is slightly crispy to the touch. Top with a bit of cinnamon. Serve with ice cream or cool whip. Enjoy!