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Apple Pie Cookies

4.5

(12)

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Mini apple pie cookies with a diced apple filling revealed through a windowpane crust.
Photo by Chelsea Kyle, Food Styling by Anna Billingskog

  • Active Time

    45 minutes

  • Total Time

    2 hours 30 minutes

Imagine a slice of apple pie with the portability of a caramel apple. Now scroll down to find an apple pie cookie recipe destined to win hearts, minds, and cookie swaps. The easy cookie dough combines the buttery flavor ofLinzer shortbreadwithflaky pie crust. It comes together quickly in a food processor (but yes, you can also make it by hand if preferred) and can be made up to a day in advance to break up prep time.

You’ll also need to precook the diced apples—since the cook time is shorter here than for aclassic apple pie recipe, the fruit needs a jump start on softening. We like Honeycrisp, Braeburn, and/or Golden Delicious apples for this recipe, but you can choose any variety you like. Just remember, thebest apples for baking那些持有其形状在烤箱,喜欢t吗he sweeter ones mentioned above, or tart Pink Lady or Granny Smith apples. Feel free to make the filling up to 2 days in advance (keep it chilled until you’re ready to assemble the cookies).

These handheld mini apple pie cookies are delicious as is, though maximalists might enjoy sticking one into a sundae with a scoop ofvanilla ice creamand a drizzle ofcaramel sauce. Either way, the adorable autumnal bites are sure to go fast.

Ingredients

Makes 12

Pie Dough

¼ cup granulated sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups (313 g) all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, cut into small pieces, frozen 15 minutes
1 Tbsp. chilled apple cider vinegar

Apple Pie Filling

2 medium Honeycrisp, Braeburn, and/or Golden Delicious apples (about 1 lb. total)
¼ cup light brown sugar
2 tsp. fresh lemon juice
½ tsp. ground cinnamon
¼ tsp. Diamond Crystal or Morton kosher salt
2 tsp. all-purpose flour

Assembly

1 large egg
1 Tbsp. whole milk
All-purpose flour for surface
Demerara or raw sugar (for sprinkling; optional)
Special Equipment:A 3" round cookie or biscuit cutter; a small (about 1½") leaf-shaped or round cookie cutter

  1. Pie Dough

    Step 1

    Pulse¼ cup granulated sugar,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and2½ cups (313 g) all-purpose flourin a food processor to combine. Add1 cup (2 sticks) unsalted butter, cut into small pieces, frozen 15 minutesand pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add1 Tbsp. chilled apple cider vinegarand¼ cup ice-cold waterand process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it’s very crumbly, add more water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.

    Step 2

    Turn out dough onto alightly flouredsurface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.

  2. Apple Pie Filling

    Step 3

    Peel, core, and slice2 medium Honeycrisp, Braeburn, and/or Golden Delicious apples (about 1 lb. total)into ¼"-thick slices. Coarsely chop slices. Transfer to a large pot and add¼ cup light brown sugar,2 tsp. fresh lemon juice,½ tsp. ground cinnamon,¼ tsp. Diamond Crystal or Morton kosher salt,2 tsp. all-purpose flour, and2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding more water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.

  3. Assembly

    Step 4

    Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat1 large eggand1 Tbsp. whole milkin a small bowl.

    Step 5

    Roll 1 disk of pie dough on alightly flouredsurface to an ⅛"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.

    Step 6

    Roll second disk of pie dough on alightly flouredsurface to an ⅛"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.

    Step 7

    Brush edges of apple-topped rounds with egg wash. Place cutout rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.

    Step 8

    Brush top of sandwiches with egg wash and sprinkle withdemerara sugarif using.

    Step 9

    Bake cookies until golden brown and crisp on the bottom, 30–35 minutes. Let cool on cookie sheet 5 minutes, then transfer to a wire rack and let cool completely.

    Do Ahead:Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.

Cooks’ Note

The leaf cutouts can be baked too. Preheat oven to 375°F. Arrange cookies on a parchment-paper-lined baking sheet and bake until golden brown and crisp, 12–15 minutes.

Editor’s note:This recipe for Apple Pie Cookies first appeared on Epicurious in October 2017. Head this way for more ofour favorite fall desserts→

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Reviews (12)

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  • We are enjoying these. I baked half the cookies a couple of days ago and will do the rest tonight. With just the 2 of us, it seemed like a good idea to do half at a time for fresher cookies. I followed the recipe as written, except I may have been a bit short on the apples--my smallish Honeycrisps weighed less than a pound, but that's all we had left after an apple pie made for Christmas. I think I will be making these again, since my husband is quite the fan!

    • Judy Forkner

    • Boulder, CO

    • 1/3/2023

  • Now on list to make. As apples are expensive at the moment here in Auzzie land. I would be tempted to add some wine soaked currents lol.

    • Wayne J

    • Brisbane Australia

    • 10/17/2021

  • There were a lot of steps, but these turned out delicious. Very flaky pastry and tasty apple filling. I wouldn't make them every day, but they're perfect for the Book Club. I also used a star cutter. There was more than enough for 12 - I made 14 and made little star cookies with the rest, plus I have leftover apple that I plan to stir into yogurt.

    • Kate

    • Toronto, ON

    • 9/30/2021

  • These were ok. I made them according to the recipe and folks in the office thought they were good. As a cookie, I felt they were essentially a pie dough cookie with minimal apple pie filling. And, to be yummy I believe they have to be one or the other.....a really good, crispy pie dough cookie or really homey, rich apple pie filling bar/cookie.

    • lbiese

    • Falls Church, VA

    • 11/29/2019

  • Amazing cookies. I even took them a step further and used a 'star' shaped cutter for the top and then used the cut out to top the cookie, twisting it to leave venting (wish I could post a picture). Then I took it another step further and have used your cookie idea to start making other fruit pie based cookies, in the same fashion, using fruit pie recipes I have, for the filling. They never last the day, with 6 people going for them and grabbing them by the handful. LOVE!

    • Taoron

    • VA

    • 5/21/2019

  • Unbelievably easy to make. It got rave reviews from everyone I know. It's become a staple for me.

    • narms

    • NJ

    • 2/7/2019

  • Apple Pie Cookies lovely recipe. Was doing same last week,extra sprinkled on top of cinnamon, just great!

    • Jonwalter

    • USA

    • 9/18/2018

  • More like individual apple pies than cookies. I'll save myself some work next time and make a pie instead.

    • shrushanti

    • Eagan, mn

    • 2/7/2018

  • So easy to make and simply delicious. Made the recipe as state it was really good. LOVED IT!!

    • njsami

    • NJ

    • 1/6/2018

  • I cheated and bought the dough, they were delightful. Would also be delish with puff pastry.

    • jessinparis

    • France

    • 12/22/2017

  • Also, what a great way to use leftover dough trimmings after you've made a pie!

    • susanjurow

    • Gambrills, MD

    • 11/16/2017

  • I couldn’t wait to make these and I was not disappointed. Easy, fun and delicious. I added a little more lemon juice to the apple mixture to suit my personal taste. With leftover dough, I filled them with wild blueberry jam. Perfect as is or with a scoop of ice cream. It’s a great basic recipe and you can have fun getting creative with fillings. Will definitely make these again and again.

    • Anonymous

    • Seattle, WA

    • 11/15/2017

Tags 万博官网 Cookie Dessert Apple Fruit Cinnamon Herbs & Spices Snack Nut Free Baking Food Processor Thanksgiving Fall Kid-Friendly
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