Apple Pie Snacks

*Today I learned that wax paper and parchment paper are NOT the same thing--haha! Wax paper smokes when you put it in the oven so don't use it when baking. It's better to just use cooking spray if you don't have any.

These Apple Pie Snacks are soooo good! I found this recipe out of a magazine I was reading a while back. I love how easy the refrigerated unbaked pie crusts are. They may not taste as good as home made, but they're simple and don't crumble nearly as easy-which is a good thing.

Here's all you need:
2 large apples, peeled, cored, and finely chopped
1/4c sugar
1tsp apple pie spice (I used cinnamon, allspice and nutmeg)
1tsp lemon juice
dash salt
1T cornstarch
2T water
15oz pkg rolled refrigerated unbaked pie crust (2 crusts)
1 egg, separated
2tsp water
2T sugar
1/2tsp apple pie spice (again, cinnamon, allspice and nutmeg)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or cooking spray; set aside. In medium skillet cook apples, 1/4c sugar, 1tsp apple pie spice, the lemon juice, and salt over medium heat for 3-5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl combine cornstarch and 2T. water until smooth. Add to apple mixture; cook, stirring constantly, until mixture is thickened and well combined. Mixture will thicken quickly.

 Unroll piecrusts. On a lightly floured surface, roll each crust to a 12in circle. Using a 3in cutter, make cutouts in each circle of dough. Arrange half the cutouts on the prepared baking sheet. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filling.

In a small bowl whisk the egg white and 1tsp water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each dough shape. Place a second cutout of dough on top of the filling. Use a fork to seal edges. In a small bowl, whisk together the egg yolk and remaining 1tsp water. Brush atop little pies. In a small bowl, combine 2T sugar and remaining 1/2tsp apple pie spice. Sprinkle over pies. Bake 15-20 minutes or until golden. Cool on the baking sheet.



These tasted great! The original recipe said to use lollipop sticks but I like them just fine without them.