How to Make It
Preheat oven to 325°F. Coat a 12-cup muffin pan with cooking spray.
Place cookies in the bowl of a food processor; process until coarsely ground. Transfer cookie crumbs to a large bowl; stir in 6 tablespoons of the melted butter and granulated sugar until combined. Evenly distribute crumb mixture in prepared muffin pan, and form crusts by pressing mixture along bottom and up sides of each of the 12 cups. Bake in preheated oven until golden-brown, about 10 minutes; cool 10 minutes.
Combine apples and cornstarch in a medium bowl; toss to coat. Heat a large skillet over medium-high. Add remaining 4 tablespoons butter and coated apples to skillet; cook, stirring often, until softened, about 5 minutes. Stir in brown sugar, cinnamon, salt, nutmeg, allspice, and 1 teaspoon of the vanilla extract. Stir often, until sugar begins to dissolve and bubble; reduce heat to medium-low. Add rum, and cook, stirring often, 3 minutes. Remove from heat, and let cool slightly.
Beat cream with an electric mixer on medium speed until stiff peaks form. Fold in mascarpone, powdered sugar, and remaining 1/2 teaspoon vanilla extract.
Very gently remove cookie crusts from pan, and assemble the pies. Divide apple filling evenly among crusts, and top each with a dollop of whipped mascarpone topping. Serve immediately.