Preheat your oven to 356°F (180°C). Lightly grease a standard 12-cup muffin pan (or use mini tart pans, *see blogpost above).
Roll out 2/3 of the pie crust dough onto a lightly floured working surface, about 1/8-inch thick. Using a 4-inch round form (like a cookie-cutter, bowl, cup or jar), cut out 12 circles of dough. Press each dough circle into the bottom of a muffin pan cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with the Apple pie filling until nearly full, about 2-3 tablespoons per mini pie.
Roll out the remaining pie dough to create a top crust to cover each pie. To make a lattice design, use a pizza cutter or knife and cut out thin strips of dough, then lace together to form a lattice as shown in the photos above. Cut out a circle of the weaved lattice dough just large enough to cover the top. Then, using a cake spatula, carefully place the lattice on top of the pie. Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed. (Alternatively, make a simple standard crust, *see recipe notes).
Brush the tops of each pie with a bit of non-dairy cream, then sprinkle with some brown sugar as desired. Bake for about 25 minutes or until the pie crust is lightly golden brown and the filling starts to bubble. Remove from the oven and set aside to cool for 15 minutes. Then very carefully loosen the edges of each pie with a sharp knife and gently lift out from the muffin tin. Serve immediately or transfer to a wire rack to finish cooling.
Enjoy as they are or serve with a dollop of ice cream and drizzle with caramel sauce!