Ingredients
2
cups finely chopped Gala or Rome apples
2
tablespoons toffee bits
1
tablespoon sugar
1 1/2
teaspoons fresh lemon juice
1/2
teaspoon ground cinnamon
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg, slightly beaten
1
tablespoon unsalted butter, cut into 12 cubes
Preparation
Heat oven to 375°F. Spray cookie sheet with cooking spray.
In medium bowl, stir together apples, toffee bits, sugar, lemon juice and cinnamon.
Remove pie crusts from pouches; unroll on lightly floured surface. Using 3-inch round cookie cutter, cut 12 rounds from each crust. On cookie sheet, place 12 of the dough rounds. Brush dough with half of the beaten egg. Spoon about 1 tablespoon apple mixture on each round to within 1/2 inch of edge; top each with 1 cube of butter. Top pies with remaining 12 dough rounds; press edges together with fork to seal. Brush with remaining beaten egg.
Bake 25 minutes or until golden brown. Serve warm.
