Ingredients:
3 tablespoons salted butter
2 apples, peeled and diced
½ cup light brown sugar
uice of ½ lemon
2 tablespoons of apple juice, cider or water
1 tablespoon cornstarch
400g packaged refrigerated pie dough, or homemade pie crust
½ cup powdered sugar
2-3 teaspoons heavy cream
⅛ teaspoon ground cinnamon (optional)
Preparation:
Apple filling:
- In a medium saucepan, melt the butter over medium-high heat.
- Add the apples and cook until they start to soften (~3-4 minutes)
- Stir in the brown sugar and lemon juice. Bring this mixture to a simmer, and cook until the apples are soft and the liquid is starting to reduce (~3-4 more minutes)
- In a small bowl, whisk together the apple juice and cornstarch, and add it to the pan.
- Cook, stirring, until the mixture thickens (~1 more minute)
- Remove from heat and let cool.
Shaping the dough:
- Preheat the oven to 350˚F.
- Line a baking sheet with parchment paper.
- Separate the pie dough into two equal pieces
- Roll out 1 piece of pie dough into a 30cm disc.
- Using a 7cm round cookie cutter, cut out 12 small rounds and arrange on the baking sheet.
- Re-roll the scraps and repeat
- Roll the other piece of dough.
- Cut into 1cm-wide strips.
- Cut the strips into shorter 9-10cm pieces (~ 56 pieces).
Assembling the cookie:
- Arrange the dough rounds on the baking sheet.
- Place 1 tablespoon of the apple mixture in the center of each round.
- Lay 2 parallel strips of dough on top, then lay 2 more strips perpendicular to the first to look like a lattice.
- Trim the edges of the strips, then press around the edges with a fork to seal.
- Bake until golden (~18-20 minutes)
Remove to a rack to cool.
Making the glaze:
- In a small bowl, whisk together the powdered sugar, heavy cream, and cinnamon.
- Drizzle this mixture over the cookies.
Source: thepioneerwoman.com