Dried Apricot Hand Pies

• 2 (6-ounce) packages dried apricots
• 1/2 cup water
• 1/4 cup almond liqueur*
• 1 cup sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 1 (15-ounce) package refrigerated piecrusts
• 1 large egg
• 1 tablespoon water
• 3 tablespoons sugar

1. Bring first 3 ingredients to a boil in a small saucepan over medium heat. Cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 10 minutes.
2. 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.
3. Roll 1 piecrust to press out fold lines. Cut 6 (4-inch) circles from pastry, rerolling as necessary. 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. Place on a lightly greased baking sheet. Repeat procedure with remaining piecrust and filling. Stir together egg and water; brush over pies. Sprinkle evenly with 3 tablespoons sugar.
4. Bake at 425u0b0 for 20 minutes or until golden.
5. *1/4 cup water and 1/4 teaspoon almond extract may be substituted for almond liqueur.
6. Note: Pies may be baked ahead and frozen.

apricots, water, almond liqueur, sugar, butter, vanilla, egg, water, sugar

Taken from www.myrecipes.com/recipe/dried-apricot-hand-pies (may not work)