Miniature apple pie puffs

Miniature apple pie puffs

Miniature apple pie puffs
Makes 25-30

• 2 boxes of Betty Crocker’s just-add-water pie crust dough (or four homemade pie crust dough)
• 2 tablespoons unsalted butter
• 3-4 large Granny Smith apples, peeled, cored, and chopped into ¼-inch pieces
• 2 tablespoons granulated sugar, plus extra for sprinkling
• 3 tablespoons brown sugar
• 1 ½ teaspoons cinnamon
• ¼ teaspoon salt
• Pinch of ground nutmeg
• Tiny bit of ground cloves
• Juice of one lemon
• 1 ½ tablespoons flour
• 1 egg, lightly beaten

1. Preheat oven to 425ºF.
2. Melt butter in large pan over medium heat. Add apples, sugar, cinnamon, salt, nutmeg, cloves, and lemon juice. Cook, stirring, until apples are softened to your preference, about 10 minutes.
3. Remove from heat and stir in flour. Cool.
4. Roll out pie crust and use cookie cutter or cup to cut 2-inch circles.
5. Brush egg on inside edge of  ¾ of the circumference of the circle. Lay another circle on top and press the edges together where egg is to seal, leaving an 1-inch opening at the top to fill.
6. Place a tablespoon (more or less) of apple filling into the pocket, and press pocket closed. Crimp edges with your fingers. Lay on a parchment lined baking sheet.
7. Brush tops of pie puffs with egg wash and sprinkle with sugar.
8. Bake for 25-30 minutes until golden brown.
9. Serve with warm caramel sauce.

Original Recipe from: http://snixykitchen.wordpress.com/2012/02/13/apple-pie-puffs/