Instructions

1. Heat oven to 425°F
2. Unroll 1 pie crust on work surface. With a 3 1/2-inch round biscuit or cookie cutter, cut 6 rounds from each crust.
3. Place each circle into an ungreased regular-size muffin cup.
4. Use small cookie cutters to cut 12 cutouts from remaining dough, rerolling scraps as needed.
5. In small batches, empty the contents of the apple pie filling on a large cutting board. Coarsely chop the apples into small pieces. Place the apples in a small bowl. Mix apple pie filling and 1/2 teaspoon cinnamon until well combined.
6. Divide apple mixture evenly among crust-lined cups.
7. Top each muffin cup with 1 dough cutout.
8. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
9. Bake 21 to 24 minutes or until golden brown and mixture is bubbly.
10. Cool completely in pan (approximately 1 hour).
11. With small knife, loosen edges and remove each pie to a cooling rack. Store in airtight container at room temperature.