MINI ROASTED APPLE PIES

12 portions (1 mini pie each)


1 pkg (14 oz each)	2 9-inch refrigerated pie crusts
2 large	Granny Smith apples, peeled and diced into 1/2-inch cubes
3 medium	Honeycrisp apples, peeled and diced into 1/2-inch cubes
1-1/2 tsp	Ground cinnamon
3/4 tsp	Ground nutmeg
1 cup	Firmly packed light brown sugar
	PAM® Original No-Stick Cooking Spray
	J. Hungerford Smith® Caramel Topping
	Udi’s® Au Naturel Granola
	Reddi-wip® Real Cream Whipped Topping

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F. Unroll pie crusts on counter and cut out twelve 4-inch circles. Press dough back together in order to get 6 circles out of each crust. Press circles into ungreased muffin tin. Poke sides and bottom of each cup with fork.
Step 2

Bake 10 to 12 minutes or until pie crusts are golden brown. Remove from oven and allow to cool completely. Set aside.
Step 3

In a large bowl toss apples with cinnamon, nutmeg and brown sugar until coated. Spray air fryer basket with cooking spray and add apples. Air fry at 400°F for 25 to 30 minutes, shaking basket every 5 minutes, or until apples are slightly dried on the outside and tender on the inside. Remove apples from oven and return to bowl. Reserve 1 to 2 tablespoons of brown sugar mixture in bottom of air fryer basket and stir into roasted apples.
Step 4

Spoon roasted apple mixture into mini pie shells, about 2 tablespoons per pie. Top with each pie with caramel and granola. Top with Reddi-wip®; serve.