Caramelized apples are tucked in a hand-held pie to make an ideal dessert.
—EDWINA GADSBY HAYDEN, ID
PREP: 25 MIN. + COOLING BAKE: 20 MIN. MAKES: 8 SERVINGS
2 tablespoons unsalted butter
3 medium apples, peeled and finely chopped
1/3 cup packed brown sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 package (14.1 ounces) refrigerated pie pastry
TOPPING
1/4 cup coarse sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
1. In a skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool.
2. Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.
3. Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks.
4. For topping, mix the sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature.