PIE DOUGH

1. Cube the cold butter into 1/4"- 1/2" cubes and put back in the fridge to firm up for a few minutes.
2. Cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or by squishing it between your fingers, careful to not melt the butter.
3. Slowly pour the vodka or apple cider vinegar into the dough, using a pastry blender or fork to combine until pea sized chunks form and the dough is just starting to come together. At this point, check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, combine using a pastry blender or a fork. Test the dough by pinching it occasionally.
4. *Be careful to add only as much water as it takes to combine the dough into a ball or disk.
5. Form the dough into two disks and wrap them in plastic. Chill for at least 1-2 hours before rolling and forming.
6. Once your pie dough has chilled, on a lightly-floured counter, roll one disk into a rectangular shape, 1/8"-1/4" thick.
7. Using a ruler and a pizza cutter or knife, measure and cut the dough into 4” x 3” rectangles. Gather the dough scraps together, form a disk and re-roll, cut more rectangles.
8. Transfer the rectangles to a lined baking sheet, and chill in the refrigerator for about 30 minutes. You should have 24 rectangles.

APPLE CINNAMON FILLING

1. Combine the brown sugar and cinnamon together in a small bowl.
2. Peel the apples and grate them using a cheese grater.
3. Top 12 dough rectangles with about 1 ½ - 2 tablespoons of grated apple then top each with 1 tablespoon of the brown sugar mixture, leaving about 1/2 “ all the way around.
4. Lightly brush a small amount of cold water around the edges of the of the dough. Gently seal the edges by pressing together. Create a decorative crimp by pressing the edges of the dough together with the back of a fork.
5. Place the pop tarts back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.
6. Preheat the oven to 375°.
7. Whisk the egg with a dash of water in a small bowl.
8. Remove the chilled pop tarts from the refrigerator or freezer. Using a pastry brush, lightly brush the pop tarts with the egg wash.
9. Bake until the pop tarts are golden brown, about 20 - 25 minutes, rotating the pans halfway through.
10. Remove the pop tarts from the oven, and let stand to cool.

MAPLE GLAZE

1. Sift the powdered sugar and cinnamon into a medium bowl. Whisk in the maple extract and 1-2 tablespoons of cream until the mixture runs off the whisk like slow molasses.
2. Spoon about 1 tablespoon of glaze onto each pop tart, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula.
3. Allow the glaze to set before serving.