Apple Pie Cookies recipe – Simplest Recipe Ever : These apple pie cookies have a flakey pie crust around a filling of delectable caramel and homemade apple pie filling. Although I’m still not sure if they should be referred to as tiny pies, cookies, or hand pies, these little pies are definitely delicious.
Apple Pie Cookies recipe – Simplest Recipe Ever
Ingredients
For the Filling:
- 2 tablespoons freshly squeezed lemon juice 30mL
- 3 pounds apples Honey crisp, Golden Delicious, Cortland, or Mitsu
- 2/3 cup sugar plus more for sprinkling on the pie
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- 1 pinch nutmeg
For the Dough:
- 2 1/2 cups flour plus more for rolling
- 4 tbs granulated sugar
- 1/2 tsp sea salt
- 16 tbs unsalted butter chilled
- 4 tbs ice water
- 2 tsp cinnamon
- 1 tsp all-spice
- 1/2 tsp ginger
For the Egg Wash
- 1 egg
- 1 tbsp cream
For the Caramel
- 1 cup brown sugar
- 5 tbsp butter unsalted
- 1/2 cup cream
- 1 tbsp vanilla extract
- 1 pinch salt generous
Instructions
Regarding the Caramel
In a small pot, combine ingredients and stir over medium-low heat. Simmer for 7–8 minutes. When the caramel starts to get thicker, you’ll notice.
Take off the heat and place aside.
For the Filling
After the apples are coarsely diced, place them in a bowl and mix in the lemon juice, sugar, and spices. To ensure that they are coated uniformly, toss them about. Now, melt the butter over medium-high heat in a big skillet.
Add the apples and heat, stirring, for approximately two minutes, or until the sugar dissolves and the mixture starts to boil. After covering it and lowering the heat to medium-low, simmer the apples for about 7 minutes, or until they are mushy and have released most of their juices.
To extract all the juice, strain the apples in a colander set over a medium-sized bowl. To extract as much liquid as possible, give the colander a shake. Once again, add the liquids to the skillet and simmer over medium heat for 8 to 10 minutes, or until they become thick and somewhat caramelized.
For the Crust
Combine the apples, spices, and reduced juice in a medium-sized bowl. Place aside to cool fully. After cool, chop into small pieces and add back to bowl.
Mix the flour, sugar, salt, and spices together in a big bowl. Mix thoroughly. Add a drizzle of ice cold water and grated in cooled butter. With a fork, combine. Equal parts can also be processed in a food processor.
Form into two disks, cover with plastic wrap, and refrigerate for 20 minutes.
When ready to use for egg wash, crack an egg into a small bowl, add a spoonful of cream, stir well, and refrigerate.
Roll out the pastry dough to a thickness of about 1/4″. The bases are made with half of the dough, and the lattice tops are made from the remaining half. It is generally best to refrigerate the lattice top dough until right before cutting and placing the strips on top.
Divide into rounds.
Apply a caramel coat.
Place one-third of the apple pie filling in the middle of each round. Apply egg wash to the edge.
Reposition the lattice top and give it another coat of egg wash.
Using the same round cutter that you used for the base, trim off any extra.
If preferred, sprinkle with cinnamon and sugar. Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Nutrition
- Serving: 51g |
- Calories: 123kcal |
- Carbohydrates: 35g |
- Protein: 2g |
- Fat: 5g |
- Saturated Fat: 2g |
- Cholesterol: 3mg |
- Sodium: 130mg |
- Potassium: 180mg |
- Fiber: 4g |
- Sugar: 15g |
- Vitamin C: 3.3mg |
- Calcium: 20mg |
- Iron: 1.1mg
