- 2
Ingredients
- Glaze:
- 1/3 c. sugar
- 1 T. plus 1 t. cornstarch
- 1/2 t. cinnamon
- 1/8 t. nutmeg
- 2 c. chopped peeled tart apples
- 1/4 c. unsweetened apple juice
- 1 (4 oz) tube refrigerated crescent rolls
- 1 (3 oz) pkg cream cheese, softened
- 2 T. confectioners sugar
- 1/2 t. vanilla
- 1/4 c. confectioners sugar
- 2 t. 2% milk
Preparation
Step 1
In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat.
Separate dough into 4 triangles. On lightly floured surface, roll 2 triangles into 5 inch circles. Place each into an 8 oz ramekin, pressing dough onto the bottom and 1/2 inch up the sides.
In small bowl, beat cream cheese, confectioners sugar and vanilla. Spread over dough in ramekins. Top with apple mixture. Roll out remaining dough into 4 inch circles; place over filling. Cut slits in top.
Bake 375* for 20 to 25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over pies. Serve warm.
1 pie (prepared with reduced-fat cream cheese) is 660 cal, 22g fat, 630 sodium, 108g carb, 4g fiber, 9g protein.