Dried Apricot Hand Pies

Ingredients

• 0.3 cup almond liqueur 
• 0.3 cup butter softened
• 12 ounce apricots dried
• 1 large eggs 
• 15 ounce piecrusts refrigerated
• 1 cup sugar 
• 3 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 0.5 cup water 
• 1 tablespoon water 

Equipment

• food processor
• baking sheet
• sauce pan
• oven

Directions

1. Bring first 3 ingredients to a boil in a small saucepan over medium heat. Cover, reduce heat, and simmer 10 minutes.
2. Remove from heat; let stand 10 minutes.
3. Process apricot mixture, 1 cup sugar, butter, and vanilla extract in a food processor 1 to 2 minutes or until smooth, stopping to scrape down sides. Cool.
4. Roll 1 piecrust to press out fold lines.
5. Cut 6 (4-inch) circles from pastry, rerolling as necessary.
6. Brush edges of circles with water. Spoon about 2 tablespoons apricot mixture in center of each circle. Fold circles in half, pressing edges to seal.
7. Place on a lightly greased baking sheet. Repeat procedure with remaining piecrust and filling. Stir together egg and water; brush over pies.
8. Sprinkle evenly with 3 tablespoons sugar.
9. Bake at 425 for 20 minutes or until golden.
10. *1/4 cup water and 1/4 teaspoon almond extract may be substituted for almond liqueur.
11. Note: Pies may be baked ahead and frozen.