These were delicious! Don really really really liked them. We didn't eat them all that night and put them in an airtight container. That was a mistake since the crusts got soggy. We know now not to do that next time. There WILL be a next time!
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup apple pie filling (from 21-oz can) We diced this smaller
3/4 cup miniature marshmallows
3 tablespoons caramel topping
Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.***We got more than 4 rounds using a wide mouth jar ring
Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet. ****We put each round into a muffin tin and it worked great!
Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
Just before serving, drizzle about 1 teaspoon caramel topping over each tart.
I am a wife to Don, and mother to two daughters. Jenna is a junior in college and Kathleen will be heading to college in the fall leaving us to be 'empty nesters'! I am a transplant from Wisconsin, now living in Texas. We have a spoiled miniature schnauzer, Gracie. I love to spend time with my family, play the piano, read, crosstitch, cook and try new recipes. I will try to post a recipe every day.