Prepare your pie crust. Roll out to 1/4 inch thick and cut with large circle cookie cutter to size of muffin tins. Press into cupcake tins lined with DDA® Cupcake liners. Press crust up the sides of the cupcakes as high as the cupcake pans will allow. Set aside remaining crust for tops. Fill the cupcake- pies with Apple Filling up to level of crust. NOTE: Be careful to not touch the bottoms of the muffins with the filling. Use remaining pie crust to decorate the tops of the pies as you desire. We used a lattice pattern for our larger cupcake sized pies and “split” the tops of the mini cupcake sized pies prior to baking for the effect you see pictured.
Bake for 25-35 minutes at 350°F until the crust is golden and the filling is bubbling.