Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (21 oz) more fruit apple pie filling, coarsely chopped (about 2 cups)
1/2
teaspoon ground cinnamon
1
teaspoon sugar
1/8
teaspoon ground cinnamon
Preparation
Heat oven to 425°F.
Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.
In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
Bake 21 to 24 minutes or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.
