PIES AND TACOS
They’re nostalgic, yet elevated.
In a medium saucepan, melt butter over medium heat. Add finely chopped fresh apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt.
In a small bowl, mix cornstarch with cold water, then stir the slurry into the pan. The filling will thicken into a rich pie dough apple pie filling consistency.
On a lightly floured surface, roll out one disc of dough to about ⅛-inch thick. Trim to a rectangle, then cut into 3×4-inch rectangles.
Spoon 1½–2 tablespoons of the apple filling into the center. Pressing the edges with a fork to seal, and prick the tops with a fork
In a medium bowl, whisk powdered sugar, milk or cream, vanilla, and cinnamon until smooth and pourable.
Spread or drizzle over the cooled pop tarts, then dust with a little extra cinnamon before the glaze sets for a bakery-style finish.
Perfect for breakfast, brunch, or as a comforting fall dessert.