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1-1/2 cups sugar, divided
2 cups water
4 tablespoons butter or margarine, divided
1/2 teaspoon ground cinnamon, divided
Double-crust pie shell (9 inches)
6 small to medium apples, peeled and cored
In a saucepan, combine 1 cup sugar, water, 3 tablespoons butter and 1/4 teaspoon cinnamon. Bring to a boil; boil for 3 minutes. Remove from the heat and set aside.
Roll pastry into a 21-in. x 14-in. rectangle; cut into six 7-in. squares. Place one apple in the center of each square. Combine the remaining sugar and cinnamon; spoon into center of apples. Dot with remaining butter. Moisten edges of pastry; fold corners to the center atop apple. Pinch to seal.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Pour syrup mixture around apples. Bake at 375° for 45 minutes or until pastry is golden brown and apples are tender. Serve warm.
© Copyright Reiman Publications, 1993-1997
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