I made the apple pie filling with finely diced granny smith apples, brown sugar, cinnamon, water and a hefty mixture of a little cold water and equal parts flour and con starch mixed together. Cook til apples are soft. It has to be THICK.
I used a large spice lid to cut circles out of pie crusts and pushed them down in a mini cupcake pan, filled with cooked filling and baked 13 minutes or so around 350.
The cake mix is butter pecan. Bake as normal except push a mini pie into each before baking.
The frosting I call Cinnamon Brown Sugar Buttercream- the standard Wilton butter cream recipe except I added brown sugar (1/2 cup) and cinnamon (about 2 t) to the butter and melted them together then re-chilled it before use. If it’s too cinnamony for you, add more powdered sugar. Frost using a very large and open star tips- the ones that are bigger than standard tip size. Trust me, with the right tip it’s easy!
They got rave reviews!! 😀