(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 375 degrees.
Combine 2 1/2 cups flour, sugar and salt.
Mix the cold Country Crock Plant Butter, with the dry ingredients using a pastry blender or your fingers until all mixture resembles pea-sized crumbs.
Add in cold water little by little and work it into a dough.
Form a ball, wrap in plastic wrap and refrigerate for 1 to 1 1/2 hours.
While the dough is chilling, to prepare the filling, cut apples and remove their core.
Then using a mandoline, thinly slice all the apple pieces.
Toss all the slices in lemon juice.
Melt 1 stick Country Crock Plant Butter and mix in the brown sugar.
Add half of this brown sugar mixture to the apple slices in lemon juice, and microwave them for 1 minute until the slices are soft and pliable. Save the remaining half of the brown sugar mixture for later.
On a flat surface, arrange and line up 12-14 apple slices in a straight row overlapping each other and roll them into a rose.
Remove dough from refrigerator. Dust the surface with flour and roll the dough to ¼ inch thickness.
Using a 3 1/2 to 4-inch cookie cutter (depending on the size of your muffin tin), punch out 12 to 14 circles.
Grease a muffin tin with Country Crock® Plant Butter, and gently press dough circles into each well of the tin.
Brush the bottom of the dough with the butter and brown sugar mix, to help stick the apple roses into the pie.
Add the apple roses to each well.
Bake for 25 to 30 minutes or until the dough looks golden brown and the apples are cooked. Remove the apple rose pies from the tin and cool them for 5-10 minutes.
Using a sieve or a fine strainer, sift or sprinkle the confectioners' sugar on top of each of the pies.