3 tablespoons butter
2 apples, cored, peeled, and chopped
½ cup packed brown sugar
Juice of ½ lemon
2 tablespoons apple cider
1 tablespoon cornstarch
1 (14-ounce) package refrigerated pie dough (2 rounds of dough)
For drizzle:
2 tablespoons melted butter
1 teaspoon vanilla
½ cup or more powdered sugar
2 to 3 tablespoons whipping cream
In a medium saucepan, melt butter and add apples. Cook for 3 to 4 minutes, stirring occasionally, until apples are soft. Stir in brown sugar and lemon juice, and bring mixture to a low simmer. Continue to simmer until apples are very soft and liquid has begun to reduce, about 3 to 4 minutes more. In a small bowl, whisk together apple cider and cornstarch until smooth, and add to pan. Continue stirring constantly until mixture is thick. Remove from heat and let cool, and take the pie crust dough out of refrigerator. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. On a floured board, gently unroll pie crust. Using a floured rolling pin, roll dough out into a 12-inch round. into 12 to 14 rounds using a 3-inch cookie cutter, re-rolling scraps to make more. Place rounds on paper-lined cookie sheet. Meanwhile, roll second round of dough out on floured board and cut into strips approximately ½-inch wide and 3 to 4 inches long, rerolling dough to make enough strips. Spoon 1 tablespoon or so of apple mixture into center of each dough round. Place 4 strips of dough over each pie dough cookie lattice-style. Use a fork to press dough together on each cookie to seal edges. Trim any excess dough and discard. Place pan in oven and bake for 20 minutes, or until crust is golden brown. Remove pan from oven to a cooling rack. In a small bowl, whisk butter, vanilla, powdered sugar, and cream together until smooth and pourable. Transfer apple pie cookies to a serving tray and drizzle each with icing.
Serve warm.
Yield: 14 cookies