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 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.