• 1 cup(s) sugar
• 2 cup(s) water
• 1 teaspoons ground cinnamon, divided
• 1 teaspoons ground nutmeg, divided
• 1 cup(s) butter or margarine
• 2 cup(s) sugar
• 15 ounce packages refrigerated piecrusts
• 8 piece medium braeburn apples, peeled and cored*
• 3 tablespoon butter or margarine, cut up vanilla ice cream (optional)

Bring 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in 1/4 cup butter. Set syrup aside.
Combine 2/3 cup sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg.

Cut piecrusts in half, and roll into 8-inch circles. Place 1 apple in center of each circle. Sprinkle each evenly with sugar mixture; dot evenly with 3 tablespoons butter.

Fold dough over apples, pinching to seal. Place in a lightly greased 13- x 9-inch baking dish. Drizzle with syrup.

Bake at 375° for 40 to 45 minutes. Serve with vanilla ice cream, if desired.