Instructions

For the Pie Filling:

1. In a medium bowl add the pie filling, brown sugar, cinnamon salt and caramel.
2. Stir to combine.
3. Chop apple mixture (I used a pastry blending tool) and set aside.

For the Mini Pies:

1. Preheat oven to 450 degrees.
2. Cover two cookie sheets with parchment paper.
3. Make the Perfect Every Time 10 Minute Pie Crust.
4. Separate dough into four portions; roll each portion into 1/4-inch thickness one at a time.
5. Use a 3 1/2-inch cookie cutter to cut out pies.
6. Fill each pie with shy of one tablespoon of filling.
7. Place on prepared cookie sheets.
8. In a small bowl mix together the egg and water.
9. Brush egg wash around the top edge of the pie; fold the dough in half making sure non of the filling is smashing out.
10. Use the tines of a fork to press the dough down.
11. Brush the entire top surface of pie with the egg wash; sprinkle with cinnamon and sugar.
12. Bake 10 to 12 minutes or until pastry is cooked through and golden.