I made my own pie crust for these, which I prefer.. and it really doesn't take much more time. But you can certainly use the refrigerated pie crusts if you'd rather. That works too.
I made another batch of these tonight so my husband could take them to work tomorrow and share with everyone. Aren't they cute??
Apple Pie Cookies
recipe from Annie's Eats
- 2 1/2 cups all-purpose flour
- 2 tbsp. sugar
- 1 tsp. salt
- 2 sticks (1 cup) unsalted butter, cold and cut into small pieces
- 1/2 cup very cold water
- 2-3 medium apples, whatever you like to bake with
- Squeeze of lemon juice
- 1/3 cup sugar
- 1 tsp. ground cinnamon
- dash of grated nutmeg
- 1 large egg lightly beaten with 1 tsp. of water
- sugar for sprinkling
For pie dough, combine flour, 2 tbsp. sugar, and salt in a bowl and stir to blend. Using a pastry cutter, cut the cold butter into the flour mixture until it's course and the largest pieces of butter are no bigger than small peas. Stir in the water and mix just until the dough has come together in a cohesive ball and all of the dry ingredients are moistened. Form dough into a disc and wrap tightly with plastic wrap. Put in refrigerator and chill for at least 1 hour.
After you dough has chilled, preheat the over to 350 F. Line baking sheet with parchment paper. Peel the apples and cut them up into small, thin pieces. Toss them in a bowl with the lemon juice. In another small bowl, combine 1/3 cup sugar, cinnamon, and nutmeg. Stir to blend.
To assemble the cookies, transfer the chilled pie dough to a lightly floured surface and use a rolling pin to roll the dough out very thin, about 1/8 to 1/4 inch thick. Use a round biscuit/cookie cutter (about 2 1/2 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 (to help the pies seal). Take a few apple pieces at a time and coat with the cinnamon/sugar mixture. Place each on top of the round of pie dough and layer a second round of dough on top of each apple slice and gently press the edges to help seal.
Crimp and seal the edges of the mini pies with a fork. 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.