Mini Apple Pies

2 medium baking apples
¼ cup sugar
2 teaspoons flour
¾ teaspoon ground cinnamon
1 refrigerated pie crush (1/2 package)

Preheat oven to 425 degrees.

Peel, core and chop apples into ¼ inch pieces. Combine apples with sugar, cinnamon and flour. Toss gently. Set aside.

Unroll pie crush onto a lightly floured work surface. Using a 4 inch wide bowl or cut (or use a cookie cutter if you have one that big), cut out five circles. Save the remaining crust. Press each circle into the cup of a muffin tin.

Evenly divide the apple mixture between the five crust. Cut the saved scraps into strips to lay across the top of the pies like lattice work. FILL EMPTY MUFFIN TINS ¼ FULL WITH WATER (this prevents the pan from burning).

Bake until bubbly, about 18 minutes. Cool in muffin tins, before removing. Serves 5.