Whole Apricot Hand Pies



  1. Garnish with créme fraîche & cinnamon
  2. Slice 4 apricots in half & remove pits
  3. Put ½ t butter, 1 t brown sugar, & a pinch of cinnamon inside each of the 2 halves, then put them back together
  4. Roll out a 14-oz. (400-g; 9-inch) store-bought pie crust & cut four 6-inch circles; wrap each whole apricot in a circle of dough, pinching edges to enclose fully
  5. Place apricots pinch side down on a baking sheet
  6. Bake at 375°F for 35 min. or until golden