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1
Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper.
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2
In 10-inch nonstick skillet, cook apples, 2 tablespoons of the brown sugar and 1/2 teaspoon of the cinnamon over medium heat 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from heat; cool 10 minutes.
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3
Meanwhile, in small bowl, mix flour, remaining 1 tablespoon brown sugar, 1/4 teaspoon cinnamon and the butter, using fork or pastry blender, until crumbly. Set aside.
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4
Unroll 1 pie crust on work surface; roll into 12-inch round. Cut 12 rounds from crust, using 3-inch round cookie cutter, rerolling scraps as needed. Repeat with second pie crust. With 1- to 1 1/2-inch apple-shaped cookie cutter or desired cutter shape, cut out center of 12 rounds. Reserve cutouts.
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5
Place 12 rounds 2 inches apart on cookie sheets. Spoon level 1 tablespoonful apple mixture in center of each of 12 rounds. Brush edges of rounds with egg. Top each apple-topped round with remaining cutout dough rounds; press edges with fork to seal. Brush tops of dough rounds with egg. Place 1 reserved dough cutout on 1 side of each round. Sprinkle crumb mixture evenly over apple mixture of each round.
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6
Bake 15 to 18 minutes or until edges are golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
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