Apple Pie Cookies

Apple pie needs to be considered one of my favourite desserts. One thing in regards to the candy fruit and that buttery crust will get me each time.

These “cookies” are actually extra like miniature hand pies. Name them cookies, name them mini pies, no matter you name them you're going to adore them.

Can these Apple Pie Cookies be made forward and frozen?

Sure! To freeze the cookies comply with the recipe as written however omit the cinnamon and sugar topping. After the cookies are baked and utterly cool, place them on a baking sheet and within the freezer till utterly frozen. When the cookies are frozen add them to a freezer-safe container and retailer them frozen for as much as 4 months. Thaw at room temperature and sprinkle with cinnamon and sugar when able to serve. You may dab the tops of the cookies with a tiny little bit of water to assist the cinnamon sugar stick. 

What sort of apples are greatest to make use of for these Apple Pie Cookies?

A few of my favourite apples to make use of in these Apple Pie Cookies are Honey Crisp, Granny Smith, Jonathan, and Braeburn. One of the best apples for baking are apples which might be on the firmer facet and can maintain their form after being baked. Granny Smith apples are on the bitter facet and can present a pleasant stability in a candy dessert. Honey Crisp are on the sweeter facet and supply an additional dose of taste. 

What else can I add to those Apple Pie Cookies? 

To make these Apple Pie Cookies additional particular drizzle them with a selfmade or store-bought caramel sauce or serve them with a scoop of ice cream. You may even minimize out shapes utilizing leftover pie crust and beautify the tops of the cookies in quite a few methods. 

APPLE PIE COOKIES

yield: 24 prep time: 20 MINUTES cook time: 20 MINUTES total time: 40 MINUTES

These apple pie cookies (a.k.a. mini apple pies) are made with pre-made refrigerated pie crust and a delicious homemade apple pie filling.

Ingredients

• 4 Tablespoons unsalted butter
• 3 apples, cored, peeled, and cut into small cubes
• 1 ½ teaspoons lemon juice
• ⅓ cup granulated sugar + ¼ cup for topping
• 2 teaspoons ground cinnamon + 2 teaspoons for topping
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg
• 1 Tablespoon cornstarch
• 4 store-bought refrigerated pie crusts
• 1 egg, beaten

Instructions

1. Preheat the oven to 350° F. 
2. Melt the butter in a medium pan over medium-low heat. When the butter has melted, add in the prepared apples, lemon juice, ⅓ cup granulated sugar, 2 teaspoons ground cinnamon, sea salt, and ground nutmeg. Stir well. 
3. Heat the mixture, stirring often, until it begins to boil, about 6-7 minutes. Cover and allow to simmer for about 7 more minutes, or until the apples soften. Add the cornstarch and continue to heat and stir until the mixture thickens, about 2 more minutes. Remove from heat and allow to cool while you prepare the rest of the cookies. 
4. Unroll the pie crusts onto a large piece of parchment or wax paper. Use a circle-shaped cookie cutter to cut 2 of the crusts into 24 circles, gathering and rolling out scraps if necessary. 
5. Prepare 2 baking sheets by lining with parchment paper or silicone baking mats and place the pie crust circles onto the baking sheets, leaving about an inch between each crust. Scoop 1 Tablespoon of the apple filling into the center of each crust. Leave a border around the edges of the cookie and brush with beaten egg.
6. Take the remaining 2 pie crusts and slice them into thin strips. Create a lattice pattern on top of each cookie by weaving the pie crust strips over the cookies. Gently press the lattice around the edges so it sticks to the bottom crust. Use the same cookie cutter you used to cut out the circles to trim the edges of the lattice topping for a uniform top crust. 
7. Brush more egg onto the top of each pie cookie. 
8. In a small bowl, stir together the remaining ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon. Sprinkle the cinnamon-sugar mixture generously over each cookie. 
9. Bake for 20-22 minutes or until the crust is golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before placing on a wire rack to cool completely. These cookies can be served cooled or slightly warm.

Notes

• To make the refrigerated pie crusts easier to roll out allow them to sit at room temperature for about 5 minutes.
• I found the easiest way to cut the pie crust into thin strips is using a pizza cutter. The strips don’t need to be perfectly straight or even but to get them more evenly sized you can cut along the edge of a ruler.
• To make a lattice topping weave 3 strips of crust on top of each cookie. Alternatively, you can simply place 3 strips vertically over the cookie and then place 3 strips horizontally over the first set of strips. 
• I recommend preparing the cookies right on the baking sheet. You will be able to fit all 24 cookies on 2 half-sheet baking sheets. These cookies can be hard to transfer once put together so preparing them on the baking sheet makes it much easier! 
• Make this recipe even faster and easier by using pre-made apple pie filling!

Nutrition Information: YIELD: 24 SERVING SIZE: 1

Amount Per Serving: CALORIES: 172