DIRECTIONS

1. Preheat oven to 400° F.
2. Core and slice the apples very thinly, place into a bowl with water and the lemon juice.
3. Microwave the bowl for 3 minutes, until apple slices become more tender.
4. Roll out the two pie crusts into rectangles, and cut each one into 6 equal rows.
5. Spoon the apricot preserves onto a slice of the pie crust.
6. Place apple slices along half of the crust with the peel side facing out.
7. Add a sprinkle of cinnamon and paint the exposed crust with melted butter.
8. Fold the crust upwards to cover the majority of the apples, and roll to form the rose.
9. Add into a muffin tin and duplicate 11 more times.
10. Finish by sprinkling with granulated sugar and bake for 30-35 minutes.