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1 Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.
2 Mix apples, sugar, brown sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.
3 Bake 15 to 20 minutes or until light golden brown.
For a special touch, brush egg white over tops of unbaked pockets and sprinkle lightly with cinnamon-sugar.
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