In a medium sauce pan, mix together the water, sugar and corn syrup over medium heat until the sugar is dissolved. Turn the heat up to high and stir frequently until the mixture turns amber brown (about 6-7 minutes). Watch it carefully so that it doesn’t burn. Divide the caramel mixture evenly among the two muffin tins. Top with sliced apples until nearly full.

Unroll the puff pastry or roll out the pie crust on a floured surface. Use the rim of a jar to punch out circles of dough. Place crust on top of the apple mixture. Put the entire muffin tin on a baking sheet in case there are any spills. Bake at 400 for 15 minutes, then reduce heat to 375 and bake an additional 10 minutes. Cool one hour.

Turn the oven back on to 350 and return the muffin tin to the oven for 3 minutes to soften the caramel. Remove from oven. Place a baking sheet over top of the muffin tin and invert onto that. It’s ok if they slide around a little! Transfer to a serving plate and enjoy!