Apple Pie Cookies
These require some work but they have all the deliciousness of pie in a portable form. We recommend serving warm with vanilla ice cream.
Adapted from Smitten Kitchen
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon table salt
2 sticks unsalted butter, very cold
1/2 cup water, very cold
3 medium apples, whatever you like to bake with
Squeeze of lemon juice
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Boiled Cider (for cup form of cookie)
1 large egg
Coarse or granulated sugar for garnish
Baking sheets Lined with parchment paper
Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)
Round cookie cutter or cup.
Make the pie dough:
- Whisk together flour, sugar and salt.
- Using a food processorchop the butter into smaller pieces then add the flour mixture, working the butter into the flour until the biggest pieces of butter are the size of small peas.
- Move mixture back into large bowl and gently stir in the ice water with a rubber spatula, mixing it until a ragged mass forms.
- Knead mixture two or three times to form a ball.
- Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour.
Prep other ingredients:
- Line up six small dishes.
- In the first one, pour some water.
- Leave the second one empty; it will be used for apples.
- In the third one, mix the sugar and cinnamon.
- In the fourth one, place a little bit of flour to dust your surface and dip your fork for crimping.
- In the fifth one, whisk an egg with one teaspoon of water until smooth.
- In the last one, or in whatever container you keep it in, add some coarse or regular sugar for decorating the tops of the pies.
Once crust is chilled:
- Preheat oven to 350 degrees.
- Roll out your pie dough pretty thin, ~1/8-inch thick, on a well floured surface. One disk at a time
- Ensure that it rolls out evenly and be sure it’s not sticking in any place. - Using the cookie cutter or cup to cut as many rounds as you can from the dough.
- Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them.
- Peel apples and cut then into thin slices
- Place them in your second bowl, covering them with a few drops of lemon juice if they’re browning quickly.
Hand Pie (double crust)
- Lightly dampen one one side of a crust round with the water, to help it seal.
- Toss a few pieces of apple in the cinnamon sugar.
- Place sugared apples on the damp side of the bottom disk.
- Place a second disc of dough on top
- Seal the disks by pressing the tops and bottoms around the apple with your fingers.
- Cut decorative slits in your “pies”.
- Dip a fork in flour and use it to create a decorative crimp on the sealed edges.
- Brush assembled cookie with egg wash and sprinkle with coarse sugar.
- Place on baking sheet and chill while you prepare the others.
Cup (using oiled muffin tin)
- Place crust round in bottom of muffin tin, creating a cup
- Toss enough apples to fill cup in cinnamon sugar
- Place sugared apples into cup of pie crust
- Drizzle with 1 tsp boiled cider
- Bake your apple pie cookies for 25 minutes, or until puffed and bronzed and very pie-like.
- Transfer to a cooling rack to cool before eating