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Ingredients
- 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
- Vanilla ice cream, optional
Directions
- 1. 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 longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely.
- 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 or, if desired, pinch edges to seal and flute.
- 3. Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.
- 4. 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.
Nutrition Facts
1 hand pie: 369 calories, 20g fat (10g saturated fat), 28mg cholesterol, 190mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 2g protein.
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