I came up with the idea for these little pies while snacking on applesauce one night and thought it would make a quick and delicious pie filling. They were a total hit. What’s better than an apple pie that you can actually hold in your hand to eat?
—KANDY BINGHAM GREEN RIVER, WY
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 1 DOZEN
1 package (14.1 ounces) refrigerated pie pastry
1/2 cup chunky applesauce
3 teaspoons cinnamon-sugar, divided
2 tablespoons butter, cut into 12 pieces
1 tablespoon 2% milk, divided
1. Preheat oven to 350°. On a lightly floured surface, unroll the pastry sheets. Using a floured 3 1/2-in. round cookie cutter, cut six circles from each sheet.
2. In a small bowl, mix applesauce with 1 1/2 teaspoons cinnamon-sugar. Place 2 teaspoons applesauce mixture on one half of each circle; dot with butter. Moisten pastry edges with some of the milk. Fold pastry over filling; press edges with a fork to seal.
3. Transfer to ungreased baking sheets. Brush tops with remaining milk; sprinkle with the remaining cinnamon-sugar. Bake for 12-15 minutes or until pastry is golden brown. Remove from the pans to wire racks. Serve warm or at room temperature.