We love apple pie, so decided to try something in mini size. This was adapted from a Betty Crocker recipe, and the results weren't too bad. I'm thinking baking apples don't have as much liquid in them and that's because it was suggested to use, but we prefer granny smith. Next time I'd probibly drain a bit of the liquid before filling the mini crusts; as some turned out fine, others 'warped' the dough while baking in the oven because of the liquid it produced. They are delicious, so it doesn't hinder me from trying this again.

Ingredients:
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.

In a bowl, mix the sugar and cinnamon, then toss those yummy apple slices in to coat. 

Spoon the apple mixture evenly in the center of each mini round. Remember to leave at least a bit of dough around that to pinch and fold it around and over the filling.

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. :)