	Buy Now! Cut-N-Seal® $10.00

	Buy Now! Cutting Board $17.50

	Buy Now! Korintje Cinnamon $6.25

	Buy Now! Medium Round Stone with Handles $25.00

	Buy Now! Medium Scoop $16.50

	Buy Now! Small Batter Bowl $12.50

Ingredients:


1	cup apple pie filling
1/2	teaspoon Pantry Korintje Cinnamon, divided
3	tablespoons dried cranberries
1	package (15 ounces) refrigerated pie crusts (2 crusts)
2	tablespoons butter or margarine, melted
1	tablespoons sugar

Directions:

Preheat oven to 375°F. Place pie filling in Small Batter Bowl. Run a knife through pie filling to chop apples. Stir in 1/4 teaspoon cinnamon and dried cranberries.
Place both pie crusts side by side on lightly floured Cutting Board. Cut 7 circles in each crust using lightly floured Cut-N-Seal™. Using Medium Scoop, place 1 scoop (2 tablespoons) pie filling mixture in center of 7 circles, spreading slightly. Top with remaining circles. Seal using lightly floured Cut-N-Seal™.
Brush tops of tarts with melted butter. Place on flat Baking Stone. Combine sugar and remaining cinnamon; sprinkle evenly over tarts. Bake 20-22 minutes or until golden brown.

Yield: 7 tarts

Cook's Tips: Substitute 1 teaspoon ground cinnamon for the Pantry Korintje Cinnamon.