Adapted from Taste of Home Magazine
Ingredients
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
Topping
1/4 cup coarse sugar
1 tsp ground cinnamon
3 Tbsp. unsalted butter, melted
Directions
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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