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Carmelized Apple Hand Pies

Ingredients:

2 Tbsp. unsalted butter
3 medium apples, peeled and finely chopped
1/3 cup packed brown sugar
1/2 tsp. cornstarch
1/8 tsp. ground cinnamon
1 tsp. lemon juice
1/2 tsp. vanilla extract
1 pkg. (14.1 oz.) refrigerated pie pastry

TOPPING
1/4 cup coarse sugar
1 tsp. ground cinnamon
3 Tbsp. unsalted butter, melted
Vanilla ice cream, optional

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°. 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 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.

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