Combine all filling ingredients in a large bowl until well mixed.
Using a 3 or 4 inch round cutter, cut circles of dough out and put them in a mini muffin or tart pan. Press lightly to fit the pan.
Pour filling into each cup (leave a bit of space, they will puff up a little).
Bake for 5 minutes at 425, then reduce oven temp to 350, and bake for a further 10 minutes or until knife inserted near center comes out clean.
Cool, and serve. (Whipped cream would be great, but I decorated with a simple dusting of powdered sugar).
How to store:Store in a covered container in the refrigerator for up to 5 days.Substitutions/AdditionsYou can add 1/2 teaspoon of vanilla or almond extract to the pie filling.Freezing instructionsOnce cooled, you can store in a zip lock bag in the freezer for up to 3 months. Thaw, top with cream and serve.