Apple Pie Cookies have homemade apple pie filling sandwiched between layers of all-butter pie crust. The mini pies make a fun, single-serve dessert!
Apple pie cookies are the mini pie version of apple pie. They’re similar to hand pies, and they make a fun mini dessert!
The cookies have a layer of spiced apple pie filling sandwiched between two layers of flaky pie dough. The cookies make a tasty dessert, and they’re perfect for everything from a weekend dessert to a holiday meal-ender.
How to make apple pie cookies
To make these cookies, you’ll make the pie dough, then make the filling, and then put the cookies together.
Dough
Step 1: In a large bowl, cut the butter into the flour and salt.
Step 2: Cut in until you have pebbles-sized pieces.
Tip >> If you don’t have a pastry cutter, you can use two forks or even your hands to cut in the butter.
Step 3: Add in the water a little at a time until it’s combined.
Step 4: Divide the dough into two even balls of dough. Be sure to add some flour to your counter beforehand, so it doesn’t stick.
Step 5: Flour a sheet of parchment paper on a work surface.
Step 6: Roll the dough out to about 1/4″ thick.
Step 7: Repeat with the other ball of dough.
Step 8: Cover the dough and chill.
Filling
Step 9: In a large bowl, combine the apples with the sugar, cinnamon, nutmeg, cornstarch, flour, apple juice, and lemon juice.
Step 10: In a large skillet, melt the butter over medium-high heat.
Step 11: Once melted, add in the apple mixture and cook, stirring regularly, for about 8-10 minutes, or until the apples have softened.
Step 12: Remove from heat. Stir in the vanilla extract, and set aside.
Assembly
Step 13: Once the dough has chilled, remove one tray from the fridge.
Step 14: Cut the dough into circles using a 3-inch cookie cutter.
Step 15: Transfer the dough circles to baking sheets lined with parchment paper, spacing each about two inches apart.
Step 16: Remove the second tray from the fridge. Cut the dough into thin strips that are about 4 inches long. You will need 6 strips per pie.
Step 17: Once you have your circles and lattice cut, preheat the oven to 375F.
Step 18: Spread about 1/2 tablespoon of caramel onto the center of each of the circles.
Step 19: Add 1 ½ tablespoons of the apple mixture on top of the caramel and in the center.
Step 20: Arrange the lattice tops over each disk by placing three strips horizontally with a small space in between each strip.
Step 21: Add three strips vertically over the horizontal strips, pressing the edges a little bit so they stick to the bottom dough.
Step 22: To make the egg wash, beat the egg with the water in a small bowl. Brush each lattice top with egg wash.
Step 23: Mix your sugar and cinnamon, and sprinkle on top of each of the pies.
Step 24: Bake for about 25 – 30 minutes, or until the dough is golden brown.
Step 25: Remove from the oven and serve warm.
Tips
- Flour: It’s important to properly measure the flour. To properly measure it, weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
- Butter: When making the pie crust, it’s important to use chilled butter. Cold butter will give you flaky crust. Softened butter will give you greasy pie crust.
- Spices: Feel free to use apple pie spice in place of the cinnamon and nutmeg.
- Ruler: You can use a ruler to help make straight, even lattice pieces.
- Serving: The mini pies are delicious served with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Recipe FAQS
Baking apples like Granny Smith, Honeycrisp, and Jonathan work best. I like to use a combination of apples to get more complex flavor.
You can! I recommend making the dough, but if you’re short on time, you can use premade pie dough.
Sure! I suggest making your own apple pie filling for the best results, but you can use store bought apple pie filling if you prefer.
You’ll want a thick, spreadable topping or sauce. Thinner caramel sauce will run when the cookies are baked.
Storage
Store any leftover apple pie cookies in an airtight container room temperature. The cookies will keep for 2-3 days when properly stored.
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Apple Pie Cookies
Ingredients
Pie Dough
- 4 cups all-purpose flour
- 1 ½ cups cold butter
- 6 tablespoons cold water
- 1 teaspoon salt
Apple Pie Filling
- 1 ½ pounds baking apples peeled and in small dice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons apple juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 6 tablespoons spreadable caramel or thick caramel topping
Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
Dough
- In a large bowl, cut the butter into the flour and salt.
- Cut in until you have pebbles-sized pieces.
- Add in the water a little at a time until it's combined. You may need to add additional cold water to make the dough the correct consistency.
- Divide the dough into two even balls of dough. Be sure to add some flour to your counter beforehand, so it doesn’t stick.
- Flour a sheet of parchment paper on a work surface.
- Roll the pastry dough out to about 1/4″ thick.
- Repeat with the other ball of dough.
- Cover the dough and chill.
Filling
- In a large bowl, combine the apples with the sugar, cornstarch, apple juice, lemon juice, cinnamon, and nutmeg.
- In a large skillet, melt the butter over medium-high heat.
- Once melted, add in the apple mixture and cook, stirring regularly, for about 8 – 10 minutes, or until the apples have softened.
- Remove from heat.
- Stir in the vanilla extract. Set aside.
Assembly
- Once the dough has chilled, remove one tray from the fridge.
- Cut the dough into circles using a 3-inch cookie cutter.
- Transfer the dough circles to baking sheets lined with parchment paper, spacing each about two inches apart.
- Remove the second tray from the fridge.
- Cut the dough into thin strips that are about 4 inches long. You will need 6 strips per pie.
- Once you have your circles and lattice cut, preheat the oven to 375F.
- Spread about 1/2 tablespoon of caramel onto the center of each of the circles. Covering about the size of a quarter in the middle.
- Add 1 ½ tablespoons of the apple mixture on top of the caramel and in the center.
- Arrange the lattice tops over each disk by placing three strips horizontally with a small space in between each strip.
- Add three strips vertically over the horizontal strips, pressing the edges a little bit so they stick to the bottom dough.
- To make the egg wash, beat the egg with the water in a small bowl.
- Brush each lattice with egg wash.
- Mix your sugar and cinnamon, and sprinkle on top of each of the pies.
- Bake for about 25 – 30 minutes, or until the dough is golden brown.
- Remove from the oven and serve warm.
Notes
- Butter: I use salted butter. It’s important to use cold butter when making pie dough. Softened butter will give you greasy dough.
- Apples: Using baking apples will help your filling keep its shape as it bakes.
- Apple juice: Apple cider will also work.
- Spices: Feel free to use apple pie spice in place of the spices.
- Caramel sauce: You’ll need a thick, spreadable caramel sauce or topping. You can use a store bough sauce or make your own homemade caramel sauce.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Elena says
Amazing! I have no words
Kate says
Thank you!