Apple Pie Cookies

• The recipe makes a lot of filling. You can repurpose the leftovers into extra for topping pancakes, ice cream, or snacking.
• It’s easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer.
• If you’re short on time you can use frozen pastry dough; pre-made caramel and/or even store bought pie filling. That said, all the components are easy to make and you will DEFINITELY taste the difference if you take the time to make these from scratch.

Steps to Make These Cookies

1. For the crust; in a food processor, combine flour, sugar, salt and spices and whiz it together. Grate in chilled butter and drizzle in ice cold water. Dump it out and shape it together.
2. Place it in a plastic bag and roll it out to make it nice and flat then go ahead and chill it for 20 minutes.
3. In the meantime, whip up your caramel. Combine the ingredients in a small pot and heat over medium-low heat while whisking. Cook for 7-8 minutes until the caramel begins to thicken. Remove it from the heat and pour it in a bowl to cool off, then set it aside.
4. For your filling; first you will want to peel your apples. You can drizzle some lemon juice on top of them to keep them from browning. Go ahead and chop up your apples once they are peeled into pieces. Don’t worry about chopping perfectly.
5. Once your apples are roughly chopped, put them in a bowl and add the sugar, spices and lemon juice. Toss them around to make sure they are evenly coated. Now in a large skillet, melt the butter over medium-high heat. Add the apples and cook stirring until the sugar dissolves and it begins to simmer. Cover it up, reduce the heat to medium-low and cook until the apples soften, about 7 minutes.
6. Strain the apples in a colander over a medium bowl to catch all the juice. Give the colander a good shake to get as much liquid as possible. Return the juices to the skillet, and simmer over medium- high heat until thickened and lightly caramelized, about 10 minutes.
7. In a medium bowl, toss the apples with the reduced juices and spices. Make sure everything is evenly coated. Go ahead and set them aside to cool completely.
8. Once the apples are fully cooled, dump them out on cutting board and chop them up into small pieces then return them to the bowl.
9. Now to prepare the pie crust! Roll your pastry dough out to about ¼” thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top. First, cut your circles.
10. Use a ruler to help you cut straight lines for the lattice tops. You will probably need 6-7 small strips to drape over the top of each pie. Once you have all of your pastry dough cut out, it’s time to grab that apple filling!
11. Place each base on a baking sheet and brush the caramel on top. Make sure you leave a boarder at the edge. Add about 1 tablespoon of the apple pie filling to the center of each circle and brush the edge with egg wash.
12. Arrange the lattice top and brush with the egg wash again. Using the same size cookie cutter, cut and remove the excess pastry dough. Sprinkle with sugar (and cinnamon if desired) and bake at 350 degrees for about 20-25 minutes until golden brown.

If you’ve tried these cookies out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Print

Apple Pie Cookies

Delicious home made apple pie filling and caramel surrounded by flakey pie crust. These mini pies are absolutely additive. Ingredients

Course Dessert

Cuisine American

Keyword apple cookie, apple hand pie, apple pie cookies

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 Cookies

Calories 123 kcal

Author jkanell

Ingredients

For the Filling:

• 2 tablespoons freshly squeezed lemon juice 30mL
• 3 pounds baking apples like Golden Delicious Cortland or Mutsu
• 2/3 cup sugar plus more for sprinkling on the pie
• 1/4 cup unsalted butter
• 1/4 teaspoon ground cinnamon
• Generous pinch of ground nutmeg
• 1 large egg lightly beaten

For the Dough:

• 2 1/2 cups flour plus more for rolling
• 4 tbs granulated sugar
• 1/2 tsp sea salt
• 16 tbs unsalted butter chilled
• 4 tbs ice water
• 2 tsp cinnamon
• 1 tsp all-spice
• 1/2 tsp ginger
• 1 egg for the egg wash

For the Caramel

• 1 cup brown sugar
• 5 tbsp butter unsalted
• 1/2 cup cream
• 1 tbsp vanilla extract
• 1 pinch salt generous

Instructions

For the Caramel

1. Combine ingredients in small pot and heat over medium-low heat while whisking. Cook 7-8 minutes. You will notice when the caramel begins to thicken.

2. Remove from heat and set aside.

For the Filling

1. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
2. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

3. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.

For the Crust

1. In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. You can also  whiz together in a food processor.

2. Shape into two disks, wrap in plastic and chill for 20 minutes.

3. Roll your pastry dough out to about 1/4" thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.

4. Cut into circles.
5. Brush with caramel.
6. Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.
7. Arrange the lattice top and brush with egg wash again.

8. Cut and remove excess with the same round cutter you used for the base.

9. Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.

Recipe Video

Recipe Notes

It's easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer.

If you're short on time you can use frozen pastry dough; pre-made caramel and/or even store bought pie filling. That said, all the components are easy to make and you will DEFINITELY taste the difference if you take the time to make these from scratch.

Nutrition Facts

Apple Pie Cookies

Amount Per Serving (1 cookie)

Calories 123 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 3mg 1%

Sodium 130mg 5%

Potassium 180mg 5%

Total Carbohydrates 35g 12%

Dietary Fiber 4g 16%

Sugars 15g

Protein 2g 4%

Vitamin C 4%

Calcium 2%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

IF YOU LIKED THIS RECIPE TRY THESE OUT

Mini Pumpkin Cakes

Apple Caramel Cake

Brown Butter Pumpkin Sheet Cake

Pumpkin Cupcakes

PSL Donuts

Pumpkin Pie Cake