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Place apples, ½ cup raspberries, sweetened condensed milk, cinnamon and 1/8 teaspoon salt in large saucepan.
Cook over medium-low heat, stirring frequently, for 15 minutes. Stir in cornstarch mixture; cook for 5 minutes or until mixture is thickened.
Cut remaining ½ cup raspberries in half; stir into mixture.
Combine flour, sugar, butter and remaining 1/8 teaspoon salt in a small bowl; stir with a fork until crumbly.
Spray 12-cup muffin pan with nonstick cooking spray. Unroll pie crusts; cut out twelve 3 ¼-inch circles using a large round cookie cutter or biscuit cutter. Press each circle into cups in muffin pan. Place fruit filling evenly into each muffin cup. Top evenly with crumb mixture.
Bake at 400° F for 20 to 30 minutes or until crusts are golden brown.