Hi! I know it’s been a while…please excuse my absence from this blog for the last couple of months. I promise I haven’t forgotten about you guys! I have been keeping really busy with school, work, and my personal life, but I’ve also been trying out lots of new recipes in the kitchen that I can’t wait to share with you! I will do my best to update this blog as often as I can 🙂
Can I tell you something about these apple pie cookies?
They are amazing. The “crust” is so flaky and buttery, and the apple slice filling is just genius. These really do taste like mini apple pies! I think they are best when they are fresh out of the oven and still warm, but they still taste amazing at room temperature.
These cookies definitely are more time-consuming to make then other cookies, but trust me, it’s well worth it!
I think for me, the hardest part was finding substitute circular objects to use in place of the 2 cookie cutters required. I didn’t have 1.5 inch and 2.5 inch round cookie cutters, so I started looking around the house for objects of similar size. I ended up using the cap of a bottle of hairspray to cut the apples into rounds, and a circular lid originally for a tin of tea to cut the dough into rounds. If you don’t have round cutters either, look around the house and be creative!
The longer the dough is left out at room temperature, the softer and stickier it will get, making it a pain to try to work with. I found it best to keep half of the dough rounds in the fridge, and therefore work with half a batch at a time. If the dough still becomes soft, then let it chill in the freezer for 2 minutes until it firms up again.
I know these aren’t really cookies, but they are definitely one of my favourite cookies ever!
Use the tines of a fork to create a decorative, crimped “crust”.
Brush the top of the cookie with the egg wash, and they’re ready to pop in the oven!
A perfectly delicious apple pie cookie. Sooo good!
Apple Pie Cookies
Yield: about 20 cookies
For the dough:
2½ cups (313 grams) all-purpose flour
2 tbsp. (25 grams) granulated sugar
1 tsp. (4 grams) salt
2 sticks (8 oz. or 1 cup) unsalted butter, cold and cut into small pieces
½ cup very cold water
2-3 medium apples, whatever variety you prefer for baking
Squeeze of lemon juice
1/3 cup (67 grams) granulated sugar
1 tsp. (2 grams) ground cinnamon
Dash of grated nutmeg
1 large egg lightly beaten with 1 teaspoon of water
To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter (or your preferred method), cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour.
When you are ready to make your cookies, preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Peel the apples and cut off the sides in four large chunks, removing and discarding the cores. With each large piece of apple, further slice into thin slices (somewhere between 1/8- and ¼-inch thick.) Use a small round cookie or biscuit cutter (about 1.5 inches in diameter) to cut round discs out of the apple slices. Place the apple rounds in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.
To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the remaining half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use a larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Take a few apple slices at a time and coat them in the cinnamon-sugar mixture. Place each on top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apple slices. Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.
Bake for 25-28 minutes or until light golden brown.