1/3 cup sugar
1 tablespoon plus 1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups chopped peeled tart apples
1/4 cup unsweetened apple juice
1 tube (4 ounces) refrigerated crescent rolls
1 package (3 ounces) cream cheese, softened
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
2 teaspoons 2% milk

In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Separate crescent dough into four triangles. On a lightly floured surface, roll two triangles into 5-in. circles. Place each into an 8-oz. ramekin, pressing dough onto the bottom and 1/2 in. up the sides.
In a small bowl, beat cream cheese, confectioners' sugar and vanilla. Spread over dough in ramekins. Top with apple mixture. Roll out remaining crescent dough into 4-in. circles; place over filling. Cut slits in top.
Bake at 375 for 20-25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over pies. Serve warm. Yield: 2 servings.