Directions

1. Heat oven to 425°F (400°F for dark or nonstick pan). Remove crusts from pouches; slowly and gently unroll on work surface. Use a 3 1/2-inch round cookie cutter to cut 6 rounds from each curst; discard scraps.
2. Fit crusts into 12 ungreased regular-size muffin cups, pressing firmly against side and bottom. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bakes 15 minutes; remove from oven. Top each cup evenly with crushed granola bars. Bake 5 to 10 minutes more, or until edges are golden brown and filling is bubbly. Cool in pan 10 minutes.
4. Use offset spatula or spoon to gently remove pie crusts from pan. Serve warm or at room temperature.