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
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.
Nutritional Information (Per Serving):
Per Serving (1 pie) 176 Cal (41% from Fat, 3% from Protein, 56% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 25 g Carb; 1 g Fiber; 11 g Sugar; 3 mg Calcium; 0 mg Iron; 162 mg Sodium; 5 mg Cholesterol
Original Recipe by Paula Deen: Fried Apple Pies
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 8 pieces
Prep Time: 35 min
Cook Time: 40 min