1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2 apples, cored, finely chopped (about 1/4-inch pieces)
2 tablespoons sugar
1 tablespoon Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1.Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
2.In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
3.Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.
Makes 10 servings
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