Adorable Apple Pie Cookies!

IMG_1714These might be the most adorable thing I’ve ever made. I made them for Thanksgiving thinking they would be easier than pie… however I didn’t realize it would be like 18 mini pies, so that wasn’t quite the case:)


However, these little guys are flaky, delicious and so cute!


The pie crust is AMAZING and it’s a perfect mini portion. I made these for Thanksgiving but I am posting them for Christmas and think they would be perfect for your holiday celebration!


It’s easiest to make the pie crust a day or two before but if you need to do it the day of, just make sure you chill it for about an hour or more!


Apple Pie Cookies

from Annie’s Eats

Makes about 18-20 cookies

Time: About 75 minutes prep time, about 30-45 minutes baking time


For the dough:

  • 2½ c. all-purpose flour
  • 2 T. granulated sugar
  • 1 t. salt
  • 2 sticks (8 oz. or 1 cup) unsalted butter, very cold and cut into small pieces (cut into 8 tablespoons and then cut each tablespoon in half)
  • ½ – 3/4 c. very cold water
  • Extra flour for rolling

To assemble:

  • 2-3 small to medium apples, whatever variety you prefer for baking
  • Squeeze of lemon juice
  • 1/3 heaping c. granulated sugar
  • 1/2 T. ground cinnamon
  • Dash of grated nutmeg
  • Dash of ground cloves
  • Water
  • 1 large egg lightly beaten with 1 t. of water

Directions For Dough:

  • To make the dough, combine flour, sugar and salt in a medium to large bowl. Stir with a fork to blend.
  • Add a few pieces of very cold butter in at a time. Use a pastry blender (or whatever method you like) to cut the butter into the flour. You want the mixture to be coarse and the butter pieces to be no bigger than peas. I often start with the pastry blender and then end with my fingers.
  • Add in 1/2 cup of water. Stir with a wooden spoon or your hands until the dough has come together. My dough was still VERY dry so I ended up adding a lot more water. Add in a few more tablespoons at a time if you find this to be the case as well. Mix gently until the dough just comes together.
  • Form the dough into a ball or disc with your hands and wrap it in plastic wrap. Put it in the refrigerator for at least an hour or overnight.

Directions For Cookies:

  • When you’re ready to make the cookies, preheat the oven to 350 degrees. Line a baking sheet with sides with a silicone baking mat or parchment paper. This is very important!
  • Peel apples. Cut off the sides in four large chunks, discarding the cores. With each of the large pieces of apple, slice thinly (about 1/4 inch thick). You should end up with round thin apple slices.
  • If you have a small round cookie cutter about 2 inches in diameter, use it to cut the apple slices into small rounds. (I didn’t do this and just used a knife to cut the apple if it was bigger than the dough round) Squirt lemon juice over apple slices. Set aside.
  • In a small bowl, combine sugar, cinnamon, nutmeg and cloves and whisk to blend.
  • Take half of the chilled pie dough (or a bit less than half) to a lightly floured surface. Put the other half back in the fridge. Roll the dough out very thin, about 1/8 – 1/4 of an inch. Use 2 1/2 to 2 3/4 inch round cookie cutter or glass to cut out the pie dough. Transfer half of the rounds to the prepared baking sheet.
  • Brush the dough with water to help the pies seal. Take a couple apples at a time and put them in the cinnamon/sugar mixture. Coat them well and put on a dough round. Layer a second round of dough on top of the apples. Use the tines of a fork to seal the edges.
  • Repeat with the remaining dough and apple slices. If your fork is sticking, you can dip it in flour to help prevent that. When your mini pie cookies look complete, whisk egg and 1 t. water together and brush over the tops to help give the crust a golden brown look. Use a small paring knife to cut decorative slits in the top. Sprinkle demura sugar on top.
  • Bake in 350 degree oven until nicely golden brown. The original directions said about 25-28 minutes. I ended up baking mine for about 35 minutes. Start with 25. Keep an eye on them. Add a few minutes and then stop when the edges are nicely browned.
  • If you’re not using a baking sheet with sides, you may want to put a pan on the rack below to catch any liquids that come over the sides of your pan. Let cool briefly on baking sheet, then transfer to serving dish. Enjoy warm or cool. These are best the day they are made. Enjoy!!

About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking, Holidays and tagged , . Bookmark the permalink.

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