Sweet Apple Hand Pies

1 pkg. frozen puff pastry (17 oz)
2 medium sweet red cooking apples, such as Rome Beauty, about 12 oz total
1/3 cup light brown sugar, firmly packed
2 T. flour
1 t. grated lemon peel
1 t. fresh lemon juice
1 t. ground cinnamon
1/2 t. grated nutmeg
1 large egg, lightly beaten
Whipped cream (optional)

Thaw frozen pastry as pkg. directs. Meanwhile, peel, core and coarsely chop
apples to measure about 2 cups. In bowl, toss apples with sugar, flour,
lemon peel and juice, cinnamon and nutmeg. Heat oven to 375. On lightly
floured surface, cut each pastry sheet into 9 squares (3 x 3" each). In
center of each of 9 squares, put scant 1/4 cup apple mixture. Brush edges of
squares with beaten eggs. Top each filled pastry square with second square,
pressing edges with fingers to seal. Decorate borders by pressing gently
with a fork. Using sharp knife, make 1" L-shaped cut in center of each pie.
Fold back pastry flaps. Put pies on ungreased cookie sheet. Brush with
beaten egg. Bake for 20 minutes or until golden. Serve warm or t room
temperature with whipped cream if desired. Makes 9






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