Ingredients

4 teaspoons butter
3 McIntosh apples, peeled, cored, and sliced
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1/2 (15-ounce) package refrigerated rolled pie crust
2 tablespoons confectioners’ sugar

Directions

Preheat the oven to 400°F. Spray a large sheet tray with nonstick spray.
Heat the butter in a large nonstick skillet over medium heat until melted.  Add the apples, sugar, cinnamon, and lemon juice. Cook, over medium heat, stirring occasionally, until the apples are soft, 10 – 15 minutes. Remove from the heat; let the filling cool 15 minutes.

Cut the pie crust roll into 8 (11/4-inch) pieces. On a lightly floured surface, roll each piece into a 5-inch round.  Spoon 2 tablespoons filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick the top of each pie two or three times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out. Cool on the baking sheet on a rack 5 minutes. Sprinkle with powdered sugar while still warm.  Serve warm or at room temperature.

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen