Ingredients:

  • 2 cups Granny Smith apples, peeled and finely diced (approx. 300g)
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp water
  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup unsalted butter, cold and cubed (225g)
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup ice water
  • 1 large egg
  • 1 tbsp water (for egg wash)
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract

Instructions:

  1. In a small saucepan over medium heat, combine diced apples, 1/4 cup sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes until apples are tender. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and cook for 1 minute until thickened. Cool completely.
  2. Whisk flour, 1 tbsp sugar, and salt in a large bowl. Work the cold butter into the flour using a pastry cutter until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough forms. Divide into two discs, wrap in plastic, and chill for 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out dough discs to 1/8-inch thickness. Cut out 24 circles using a 2-inch cookie cutter.
  4. Place 12 circles on a parchment-lined baking sheet. Place a teaspoon of apple filling in the center of each. Top with remaining dough circles (with an 'X' cut in the center) or lattice strips.
  5. Crimp edges with a fork to seal. Brush with egg wash (1 egg beaten with 1 tbsp water). Bake for 15–18 minutes until golden brown.
  6. Whisk powdered sugar, milk, and vanilla to create a glaze. Drizzle over cooled cookies.