Ingredients
1
cup peeled, cored, coarsely chopped baking apple (1 medium)
3
tablespoons firmly packed brown sugar
3/4
teaspoon ground cinnamon
1
tablespoon all-purpose flour
2
tablespoons cold butter
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg, beaten
Preparation
Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper.
In 10-inch nonstick skillet, cook apples, 2 tablespoons of the brown sugar and 1/2 teaspoon of the cinnamon over medium heat 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from heat; cool 10 minutes.
Meanwhile, in small bowl, mix flour, remaining 1 tablespoon brown sugar, 1/4 teaspoon cinnamon and the butter, using fork or pastry blender, until crumbly. Set aside.
Unroll 1 pie crust on work surface; roll into 12-inch round. Cut 12 rounds from crust, using 3-inch round cookie cutter, rerolling scraps as needed. Repeat with second pie crust. With 1- to 1 1/2-inch apple-shaped cookie cutter or desired cutter shape, cut out center of 12 rounds. Reserve cutouts.
Place 12 rounds 2 inches apart on cookie sheets. Spoon level 1 tablespoonful apple mixture in center of each of 12 rounds. Brush edges of rounds with egg. Top each apple-topped round with remaining cutout dough rounds; press edges with fork to seal. Brush tops of dough rounds with egg. Place 1 reserved dough cutout on 1 side of each round. Sprinkle crumb mixture evenly over apple mixture of each round.
Bake 15 to 18 minutes or until edges are golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
