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Apple Pie Cookies
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!
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
33
minutes
minutes
Total Time
58
minutes
minutes
Servings
11
cookies
Calories
520
kcal
Author
Kate @ I Heart Eating
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
US Customary
-
Metric
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
Serving:
1
cookie
|
Calories:
520
kcal
|
Carbohydrates:
63
g
|
Protein:
6
g
|
Fat:
28
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
87
mg
|
Sodium:
472
mg
|
Potassium:
145
mg
|
Fiber:
3
g
|
Sugar:
25
g
|
Vitamin A:
903
IU
|
Vitamin C:
4
mg
|
Calcium:
30
mg
|
Iron:
2
mg