Apple Filling

1. In a small bowl, combine apples, sugar, flour, lemon juice and cinnamon, sugar. Set aside.

Crust

1. Cut Country Crock Plant Butter into flour with pastry blender or two knives until coarse crumbs form. Stir in ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into a disc. Refrigerate until ready to use.

Assembly

1. Preheat the oven to 425ºF. Remove dough from the refrigerator and unfold and place on well floured surface. Roll dough to about a 14-inch circle (about 1/8-inch thickness).
2. Using a 3 1/2-inch circular cookie cutter or glass, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 24 circles.)
3. Place six of the dough circles on a parchment paper-lined cookie sheet. Spoon about 2 tablespoons apple mixture into the center of each circle, leaving about a 1/2-inch border around the filling. Top the apple with a caramel. Place a second dough circle over filling, then use a fork to crimp the edges together, sealing each pie.
4. Cut three to five vents on the top of each pie. Bake pies for 15 minutes, or until golden brown.
5. Remove from the oven and cool 2 minutes on baking sheet. Remove to cooking rack. Repeat the filling and baking process with the remaining dough circles.