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Heat oven to 425 degrees. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.
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