Sunday, March 31, 2013

Caramelized Apple Hand Pies

10 WW Points Plus Per Serving
Adapted from Taste of Home Magazine

2 Tbsp. unsalted butter
3 medium apples, peeled and finely chopped
1/3 cup packaged brown sugar (used Splenda)
1/2 tsp. cornstarch
1/4 tsp ground cinnamon
1 tsp. lemon juice
1/2 tsp vanilla extract
1 pkg. refrigerated pie pastry

1/4 cup coarse sugar
1 tsp ground cinnamon
3 Tbsp. unsalted butter, melted

In a large 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 or until apples begin to soften and caramelize.  Remove from heat; stir in lemon juice and vanilla.  Cool.

Preheat oven to 400 degrees.  On a lightly floured surface, unroll pastry sheets.  Roll to 1/8 inch thickness; cut four 5-inch circles from each sheet.  Place about 3 Tbsp. filling on one half of each circle.  Moisten pastry edges with water.  Fold pastry over filling.  Press edges with a fork to seal or, if desired, pinch edges to seal and flute.

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.

For topping, mix sugar and cinnamon.  Brush pies with melted butter; sprinkle with cinnamon-sugar.  Serve warm or at room temperature.  If desired, top with ice cream (I chose frozen yogurt).

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