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2 Tbsp. Smart Balance® Buttery Sticks
3 apples, peeled, cored and finely chopped
1/3 cup chopped pecans
¼ cup chopped dried figs
1 Tbsp. honey or agave
1 Tbsp. corn starch
1 Tbsp. water
1 Tbsp. lemon juice
1 package refrigerated pie crusts (2 crusts)
Preheat oven to 400°F. Line baking sheet with parchment paper.
Melt Smart Balance in large nonstick skillet over medium-high heat and cook apples, stirring frequently, 3 to 4 minutes or until golden brown. Stir in pecans, figs and honey.
Combine corn starch and water. Stir into skillet and cook 2 minutes or until mixture thickens. Add lemon juice and stir to combine.
Unroll pie dough and using 3-inch round cookie cutter press out 8 circles. Roll out excess dough to get 4 more rounds. (Will have a total of 20 rounds) Place heaping tablespoon of apple mixture onto center of 10 rounds. Top with remaining pie dough rounds and press edges to secure.
Arrange on prepared baking sheet and bake 10 minutes or until golden brown. Dust with powdered sugar.