Measure flour and salt; place in bowl.

Measure shortening add.

Cut shortening into the salt and flour until it looks like cornmeal.

Add cold water.

Mix with fork just until blended.

Roll onto a floured surface.

Using a smaller size biscuit or circle shape, cut shapes out of dough.

Wrap around the backside of the mini muffin pan, pressing to touch the muffin part of the pan.

Bake for 10-12 minutes.

Remove and allow to cool for 5 minutes then remove from pan and place on wired rack to cool.

Fill with the apple pie filling.

Using remaining dough, cut out shapes using mini cookie cutters.

Chop apples and place in a bowl.

Pour lemon juice and toss together,

In a large stockpot or dutch oven combine water and begin heating.

In a medium bowl combine sugars, cornstarch, cinnamon, allspice, nutmeg and combine all together,

Try to break down any clumps of brown sugar.

Once the water has started to boil add the flour/spice mixture whisking mixture into the water.

Allow the mixture to come to a boil and stir often.

Add apples to the boiling mixture and stir often while cooking over medium heat for 30 minutes.

I left the lid on for the fist 20 minutes and only lifted to stir the mixture.

Use a spoon to test the tenderness of the apples, which should be soft to the touch, once done.

Allow to cool and use in pie crust or place in a jar in the refrigerator.

I recommend using this mixture within two days.

If using in mini pies use about a teaspoon amount. I used the spoon I would eat cereal with to fill my cups.

Then top with the decorative piece of dough that has been brushed with melted butter and sprinkled with cinnamon sugar.

Place mini pies in a baking dish and bake for 12-15 minutes.