Preheat oven to 375 degrees.

Mix together apples, caramel sauce and cinnamon. Set aside.

Roll out the pie crust on wax paper and using a biscuit cutter, make 6 to 7 rounds depending how big your muffin tin is. Reroll the scraps and make 24 to 28 strips (4 per pie).

Place each round in a muffin cup and press so that it fits nicely. Fill each cup with filling making sure the tins are not overfilled. ( Do not pour any extra liquid from pie filling in the cups as this will spill over when baking.) Top pies with dough strips to make a lattice topping. Brush with melted butter.

Bake for 15 to 20 minutes or until pies are cooked and golden brown.

Cool for 20 minutes before removing. Remove carefully sing a metal knife.