These little apple pies are wonderfully portable and perfectly portion controlled.  Just a few ingredients required!  My kids like to take these in their lunches and, actually, so do I.  For extra decadence, drizzle your pie with a tiny bit of caramel ice cream topping!  ~Erin

• 1 (14.1 oz.) refrigerated pie crust (I use Pillsbury.)
• 6 sweet apples, peeled & diced (I use Pink Lady but Honeycrisp or Jazz would be good too.)
• 1 tsp. cinnamon
• 4 T. apple butter (Musselman’s is the best.)
• Spray butter

Instructions: 

1. Sprinkle the apples with cinnamon and bake for 20 minutes, or until apples start to get tender.
2. Remove the apples from the oven and increase the oven temperature to 425°F.
3. Transfer the apples to a medium sized bowl & stir in the apple butter; set aside.
4. Unroll one pie crust and, using a pizza cutter or sharp knife, cut the crust into 8 even slices like you would cut a pizza.
5. Place each dough slice into the muffin tin and fill them with the apple mixture.
6. Fold the ends of the dough over the top of the apples and spritz each mini pie with a few sprays of butter. (Or dot with real butter if you aren’t counting Weight Watchers points!)
7. Bake in the preheated oven for 15 to 20 minutes or until crust is lightly browned.