Apple Pie Crescents

Happy Independence Day!  What's more American than apple pie?  Not much!  Trevor and I baked some apple pie crescents to enjoy - here's the "recipe," if you can call it that.  We just made it up as we went along.

Peel and dice some apples.  (We used five apples, which was more than enough.)  Granny Smith is my preferred variety.  Put them in a pan with about a tablespoon of butter and a tablespoon of water.  Simmer on medium low, stirring occasionally.  The apples should be giving off liquid and the pan should not get dry.  If it does, add a tiny bit more water and cover the pan.  

 

When the apples are mushy, stir in some cinnamon and some brown sugar.  Use however much tastes good to you.  It doesn't matter one bit how much or how little you add.  

 

Remove the apples from the heat and set them aside.  Then make pie crust.  Use your favorite recipe - I use the basic flour-shortening-ice water one from the Betty Crocker cookbook.  Roll out the crust until it is very thin, then use a biscuit cutter to cut circles. 

Place a small amount of filling down the middle of each circle.  

 

Fill a small dish with water.  Dip your finger in the water and moisten the entire circumference of the circle.  This will make a good seal and keep your filling from leaking out.  Fold each circle in half and pinch the edges to seal in the filling.  They don't rise or expand when you bake them, so you can pack them in fairly close on a baking sheet. 

 

Lightly brush the tops of each crescent with an egg wash, then sprinkle with cinnamon-sugar. Bake at 375° for 15-20 minutes or until they are golden brown.

 

Eat and enjoy!