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1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
3. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
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