Step 1

Preheat oven to 425-degrees F.

Step 2

Roll out dough to 1/8" thick on floured surface. Using a paper cupcake liner as a template cut out circles a little larger than liners. Line muffin tin with dough circles. Let the extra dough hang over the edge of tin. It's okay if it's not perfect.

Step 3

Bake mini pastry shells in oven for 12 minutes or until the shell is no longer raw but still pale. Remove from oven and reduce heat to 350-degrees F.

Step 4

In pan over medium heat, melt butter.

Step 5

Add apples, brown sugar, cinnamon, nutmeg, ginger and salt. Coat apples well and simmer about 2-3 minutes.

Step 6

Add pecans and continue to simmer for 2 more minutes. Remove from heat.

Step 7

Scoop a little of the mixture into each pastry shell. Be sure to press mixture down and fill to top.

Step 8

Optional Topping: Mix topping ingredients together and sprinkle a little on each mini pie.

Step 9

Bake 25-30 minutes in a 350-degrees F oven or until slightly golden brown. Be careful to not let crust burn.