For unlucky number thirteen I have a little something different for you. I’ve been holding on to this recipe for a while but I hadn’t brought myself to make them until now. This isn’t a traditional pie, but they involve pie dough, pie filling, and delicious calories so they totally count in my book. Seth and I hosted our Tuesday night house church a few weeks ago on a cold October night so something warm was vital. The night presented itself as the perfect chance to try out some pie cookies. Yes, you read that right. Little bitty individual cookies of perfection… the possibilities are endless for these babies. I used refrigerated pie dough (Pillsbury) to save some time but I did make homemade apple pie filling. If you were really in a bind, refrigerated dough and finely chopped canned pie filling would make these quick and easy! They’re best right out of the oven or warmed up for a few seconds in the microwave.
Without further ado, Apple Pie Cookies (adapted from Food Pusher)
Apple Pie Filling:
- 4 medium granny smith apples, peeled, cored, and diced into 1/4 inch cubes
- 1 tsp lemon juice
- 3/4 cup white sugar
- 3 T cornstarch
- 1/2 tsp ground cinnamon
- 1 pinch nutmeg
- 1/8 tsp salt
- 1 cup apple juice
- 1/2 cup water
Apple Pie Topping
- 1 cup brown sugar
- ¾ cup King Arthur Unbleached All-Purpose Flour
- ¾ cup oatmeal (quick or old-fashioned)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter, cut into chunks
- powdered sugar for garnish (optional)
1. Preheat oven to 375°F.
2. Using your Pillsbury crusts (or homemade if you have the time), use a 2” round circle cutter (I used a glass), and cut out as many circles as you can. Collect scraps and roll out to get more circles. I was able to get 30 out of mine but I didn’t have a ton of time to re-roll and cut more. Place circles on a wax-paper-lined cookie sheet and place in the freezer until needed.
4. Prepare topping: In a large bowl, mix all of the dry topping ingredients with a fork. Add butter chunks and mix with your fingers until all the butter is incorporated and it begins to form crumbles. Set aside ½ cup of this crumb mixture.
5. In a large bowl, toss diced apple with lemon juice and set aside. Pour apple juice and water into a high-rimmed saute pan over medium heat. Combine sugar, cornstarch, cinnamon, salt, & nutmeg. Add to liquid in pan, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
6. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 5-6 minutes. My filling was a little thin after only 5 minutes. Next time I’ll simmer for 10-15 minutes. Cool for 30 minutes.
5. Stir filling into remaining crumble mixture, just until mixed.
6. On a parchment-lined baking sheet, evenly place 12 of the frozen dough circles. Place a tablespoon of apple mixture onto the middle of each circle. With your finger, flatten the top of the apple mixture a little bit. Using a fork, place about ½ teaspoon of the reserved crumble mixture on top of each cookie.
7. Bake at 375°F for 14-15 minutes, or until bottoms are lightly browned. Remove from oven and then transfer cookies to a cooling rack to cool completely (eat a couple before they cool… they’re so good warm). Shake a little powdered sugar over cookies if you’d like!
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