Preheat oven to 425 deg F.
Make pie pastry and roll out pastry thinly and cut into 4" rounds.
Fit into 12 count muffin tin (no need to grease).
Combine all filling ingredients and mix well.
Fill 1/2 of each pastry cups with filling.
Bake on bottom shelf for 12-15 min or just until set.
Don't overbake and underbaking will make them runny.
Cool in tin then remove to wire cooling rack.