Apple Pie Cookies

Here's a great recipe for Apple Pie Cookies just in time for Thanksgiving!!

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 its 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.

Prepare apples:

- Peel apples and cut then into thin slices

- Place them in your second bowl, covering them with a few drops of lemon juice if theyre 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

Alternatively, we also made a few in muffin tins to make them look more like little apple pies. All of them were amazing!! 

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Strawberry Fields Forever

You guys, strawberries.

We’ve made some super delicious deserts. I’ve been living on them. First I made an angel food cake to eat with the strawberries and whipped cream. If you’ve never had one from scratch you haven’t lived. SO YUMMY. It melts in your mouth, and it’s so light. Perfect for grilling out. I used this Alton Brown recipe, with the following changes.

Angel Food Cake


1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (the closer to room temperature the better)

1/3 cup warm water

1 teaspoon vanilla extract, or extract of your choice

1 1/2 teaspoons cream of tartar 


Preheat oven to 350 degrees F.

In a food processor or blender (I used my Ninja) spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In the bowl of a stand mixer, using the balloon whisk attachment, beat the egg whites until very foamy, but not quite forming soft peaks. Add water, vanilla extract, salt, and cream of tartar. Mix on high for 2 minutes. Slowly sift the reserved sugar, beating continuously on low. Beat until you have achieved medium peaks, slowly add the sifted flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes, on the lowest rack of the oven. 

Cool upside down on cooling rack for at least an hour before removing from pan. Serve with strawberries and whip cream (I prefer homemade, like the recipe below)

Strawberry Icebox Pie

Based off of this recipe from Bake or Break. 


For the crust:

1 & 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/3 cup granulated sugar

Pinch of salt

For the filling:

12 ounces cream cheese, softened

1/2 cup + 4 tablespoons granulated sugar, divided

4 tablespoons heavy whipping cream

1 pound strawberries, hulled

1 & 1/2 tablespoons cornstarch

For the whipped cream:

2 cups heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract


For the Crust:

Preheat oven to 350 degrees F. Combine ingredients and press into bottom and sides of 9 inch pie plate. Bake for 8-10 minutes. Cool to room temperature before filling

For the filling:

Beat cream cheese, 4 tablespoons granulated sugar, and whipping cream using a hand mixer until well mixed. Spread into bottom of cooled crust, cover, and refrigerate while preparing strawberries.  Cut strawberries into fourths. Put half the strawberries into a medium saucepan and mash.   Add 1/2 cup of sugar and cornstarch. Cook over medium heat until boiling. Remove from heat and add remaining strawberries. Cool completely, if you're in a rush you can put the mixture in the freezer for a few minutes to speed up the process. Spread strawberry mixture over cream cheese layer. Freeze for at least 2 hours

For the whipped cream:

Beat whipping cream, sugar, and vanilla on high until firm peaks form.

To Serve:

Set pie out to thaw to your desired temperature and serve with whipped cream.


Gigi really wanted some pie too! 

Me and Rachael in Cullman

Note from Michelle: All of the strawberry dessert frenzy started when we decide to hit up the Cullman Strawberry Festival two weekends ago. We both bought two huge things of strawberries so then of course we had to decide what to do with them! Kayla's version of the Strawberry Ice Box Pie is seriously divine! The perfect ratio of whipped cream to strawberries! 

Great little bakery and cafe in Cullman

What's your favorite strawberry dessert??

Michelle turns 25!

On April 11th I turned 25! Twenty five, one of the major milestone birthdays. A quarter of a century (Or as Kayla’s mom texted me, “You’re a half a century old!!).

My mom, my sister Rachael and my niece Emerie were in town for the week before my birthday and so we’d headed to Atlanta on Friday night. We woke up on Saturday to head to the Southeastern Railway Museum ( We decided to go because E loves trains but I have to admit I love trains quite a bit too. I’ve been obsessed with them since I was little and I still want to take an Amtrak somewhere so badly!  

The Southeastern Railway Museum is pretty darn cool. They have 35 acres of engines, cabooses, buses, MARTA cars, etc. You can walk through most of the old train cars and climb up in some of the engines. There’s also a train station from the late 1800’s that’s been restored.


After the train museum we headed to Atlantic Station in Atlanta for lunch at Copeland’s Cheesecake Bistro (no photos from there!) and then to Old Fashioned Frozen Custard which I’d been dying to visit because I love frozen custard. It was a bit warm and it was melting fast but it was sooo good!

After that we headed back to home to my cake that Kayla had baked me. She and E iced it and we threw some sparklers on it (I thought they were sparkler birthday candles.. turns out they were just actual sparklers). We took it outside so we wouldn’t set off the smoke alarms and I blew out my sparklers… Well really I just watched as they burned out. You can’t really blow out sparklers.

We went to dinner at a little Italian place near my house and consumed a lot of awesome garlic bread.

Overall not a bad way to turn 25.