Caramel Apple Pie Cups

• 3 granny smith apples, peeled, cored and chopped
• 3/4 cup brown sugar
• 3 -4 tablespoons butter
• 1/4 cup apple juice
• 1/4 cup heavy cream
• 1/4 teaspoon apple pie spice
• 1 tablespoon cornstarch
• 1/4 cup soft caramel (about 8 pieces)
• double crust, pie mix prepared
• 1 egg, lightly beaten

1. Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
2. Bring to boiling over high heat, stirring frequently, 8-10 minutes.
3. Lower heat to medium; cook for another 2-3 minutes.
4. Remove from heat.
5. Preheat oven to 425 degrees.
6. Roll pie crust out to 1/4" thickness.
7. Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
8. Cut slightly smaller circles for lids.
9. Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
10. Fill each cup with a scant 1/4 cup of filling.
11. Brush edges of smaller circles with egg.
12. Place smaller circles on top of filled cups; pinch pastry edges together to seal.
13. Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
14. Bake at 425 degrees for 15 minutes or until filling is bubbly.

apples, brown sugar, butter, apple juice, heavy cream, apple pie spice, cornstarch, caramel, crust, egg

Taken from www.food.com/recipe/caramel-apple-pie-cups-33958 (may not work)