I took a bit of a baking hiatus after all the wedding festivities. A few weekends ago I was itching to spend some time in the kitchen and these fall-esque cookies sounded too good to pass up. I’ll be honest, these take a little while to put together, but I thought they were worth it. The crust to filling ratio is pretty extreme, so it’s definitely for people who love crust!
Apple Pie Cookies
2 1/2 cups flour, plus more for dusting the counter
2 tbl. sugar
1 tsp. salt
1 cup unsalted butter, very cold
1/2 cup water, very cold
3 apples, I used Granny Smith, but any baking apple would work
Dash of lemon juice
1/3 cup granulated sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 large egg, lightly beaten
Coarse sugar for garnish
- To make the pie dough, whisk the flour, sugar and salt together in a large bowl. Use a pastry cutter to combine the butter with the flour mixture. Gently stir in the ice water, then knead the mixture a few times until a ball forms. Divide the ball in half and flatten into a disk. Cover it tightly with plastic wrap then refrigerate for at least an hour.
- To make the apple filling, start by peeling your apples then cut them into thin, 1/8-inch thick, slices. Use a small cookie cutter (I used one that was about 1 2/3 inches) to cut the apples so they will fit in your ‘pie’. Place the apples in a bowl and sprinkle with a dash of lemon juice, sugar, cinnamon and nutmeg.
- Pre-heat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Dust your work surface with flour and roll out one disk of dough until it is 1/8 inch-thick. Use a 2-1/2 inch round cookie cutter (or a glass) to cut out the dough. Transfer half the disks to the cookie sheet. Use a pastry brush to lightly dampen each cookie with water to help the layers seal together. Place one or two slices of apple in the center of each disk then top with another round of pie crust. Repeat with the remaining circles of dough. Use a fork dipped in flour to crimp the edges of each cookie to seal it together then cut decorative slits in the top of each ‘pie’. Brush the top of the cookies with the lightly beaten egg and sprinkle with coarse sugar.
- Bake for about 25 minutes until the top is golden brown. While the first batch is baking, repeat the process with the second disk of dough. Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a cooling rack. Enjoy these warm out of the oven or at room temperature.
Makes: About 2 dozen