1Heat oven to 450°F.
2Unroll pie crust on work surface. Using rolling pin, roll out slightly. Using 2 1/2- to 3-inch round cookie cutter, cut 16 rounds from pie crust. Press rounds into 16 ungreased mini muffin cups, folding edges if needed. Generously prick each crust with fork.
3Bake 4 to 6 minutes or until light brown. Cool 2 minutes in pan before removing to cooling rack to cool completely.
4Fill each cooled cup with 1 teaspoon pie filling. Drizzle 1 teaspoon caramel sauce over top of each. Serve immediately.