Preheat the oven to 350 degrees. Spray a mini-muffin tin with non-stick spray, set aside.

Carefully unroll the pie crust. Use a 2 inch round cookie cutter to cut out as many rounds as possible, saving the scraps to reroll and cut.

Press each circle into the bottom of the prepared mini-muffin tin.

Use a fork to prick the bottom of each one to prevent bubbling.

Spray liberally with another layer of non-stick spray.

In a small bowl, combine the sugar and cinnamon. Sprinkle over the crust shells.

Bake in the preheated oven for 8-10 minutes or until edges begin to golden. Remove from the oven and allow to cool before removing from the pan.

Meanwhile, make the filling. In a small saucepan, combine the diced apples, lemon juice and butter.

Heat over medium for about 5-10 minutes or until tender and soft, stirring occasionally.

Add in the sugar, caramel sauce, flour, cinnamon and salt. Continue to simmer for an additional 3-5 minutes or until sugar has melted and the mixture thickens.

Allow to cool slightly.

To assemble - scoop spoonfuls of the caramel apple filling into each shell.

Serve immediately.