1 refrigerated pie crust (from 15-oz box), softened as directed on box (or utilize your favorite crust recipe)
1 large baking apple, peeled, cored and thinly sliced (about 2 cups) I used Granny smith, and 2 cups was about 3 apples. And, because the apples aren't pre softened, the smaller the slices, the quicker they will soften up while baking.
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 teaspoons caramel flavored topping (or as preferred)
Preheat your oven to 425F
Roll the crust out slightly, and cut into five inch rounds. I had a bowl that actually fit the measurement, yay! set those rounds on a parchment paper lined baking pan.
Bake 20 minutes or until the apples are tender and the crust is golden brown. I'd keep an eye on this during the last 5 to 10 minutes of baking.
Let cool a bit on a wire rack, and if desired, drizzle that caramel over the top.
These will keep about a week contained and covered in the fridge. If they last that long. :)