Make It
Step 1
Place apples, ½ cup raspberries, sweetened condensed milk, cinnamon and 1/8 teaspoon salt in large saucepan.
Step 2
Cook over medium-low heat, stirring frequently, for 15 minutes. Stir in cornstarch mixture; cook for 5 minutes or until mixture is thickened.
Step 3
Cool to room temperature.
Step 4
Cut remaining ½ cup raspberries in half; stir into mixture.
Step 5
Combine flour, sugar, butter and remaining 1/8 teaspoon salt in a small bowl; stir with a fork until crumbly.
Step 6
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.
Step 7
Bake at 400° F for 20 to 30 minutes or until crusts are golden brown.
Step 8
Cool to room temperature. Lift each pie out using a butter knife or small spatula.
Ingredients
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