Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3
cup canned apple pie filling, apples chopped into small pieces
1/3
cup caramel topping
Preparation
Heat oven to 450°F.
Unroll pie crust on work surface. Using rolling pin, roll out slightly. Using 2 1/2- to 3-inch round cookie cutter, cut 16 rounds from pie crust. Press rounds into 16 ungreased mini muffin cups, folding edges if needed. Generously prick each crust with fork.
Bake 4 to 6 minutes or until light brown. Cool 2 minutes in pan before removing to cooling rack to cool completely.
Fill each cooled cup with 1 teaspoon pie filling. Drizzle 1 teaspoon caramel sauce over top of each. Serve immediately.
