I got this recipe from a Better Homes and Gardens magazine and made it for a church event. It was delicious and fun! I think you could make it with any fresh fruit, including apples. I forgot to take a picture so I stole this one from BH&G's. My apologies...
PEACH PIES (mini’s)
1 15 oz. pkg rolled refrigerated unbaked pie crusts 3 medium peaches, pitted and chopped or— one 16 oz pkg frozen unsweetend peach slices, thawed and chopped 2/3 c. mini-marshmallows ½ t. (mix 1 t. cinnamon, 1 t. sugar) Remaining cinnamon sugar
Let pie crust stand at room temperature according to package directions. Preheat oven to 400. Line two large baking sheets with parchment paper or foil; lightly grease if using foil. Set aside.
In medium bowl combine peaches, marshmallows and the ½ t. cinnamon sugar.
Unroll one piecrust. Cut crust into 6 wedges (use pizza cutter for ease). Spoon scant ¼ c. of the peach mixture along one long side of each wedge, ½ inch from edge. Brush edge of long sides of crust with a little water. Fold crust over filling (it will make a smaller wedge). Using the tines of a fork, press long sides together to seal. Fold top of large end open a little to expose some of the peach filling.
Place pies on baking sheets and prick top crusts with a fork two or three times. Sprinkle w/remaining sugar cinnamon.
Bake 15-18 minutes until pastry is golden brown. Cool pies on pans slightly to serve warm or cool completely. Serve standing up in a paper cup or a glass with a scoop of vanilla ice cream.