Description
Grandma’s traditional apple pie cookies blend classic American dessert flavors into irresistible bite-sized treats. Warm cinnamon, buttery pastry, and sweet apple filling promise a delightful journey through nostalgic comfort that you’ll savor with each delectable crumb.
Ingredients
Scale
Apple Pie Filling:
Fruits:
- 3 apples (about 1 lb / 454 grams), peeled and sliced into 8 slices each
Sugars and Sweeteners:
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
Thickeners and Spices:
- 3 tablespoons corn starch
- ½ teaspoon cinnamon
- 1 dash nutmeg
Liquids:
- 1–2 tablespoons lemon juice
- ¾ cup water (177 milliliters)
Pie Crust:
Fats:
- 1 cup (2 sticks / 227 grams) unsalted butter, cut into cubes and chilled
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
Liquids:
- ¼ cup ice water (59 milliliters)
Alternate Option:
- 1 package refrigerated pie crust (2 crusts)
Filling and Topping:
Fruit Mixture:
- 1 ¾ cups apple pie filling, chopped into small pieces
Sweet Sauces:
- 1 cup caramel sauce
Binding and Flavoring:
- 1 egg, lightly beaten
- 1 teaspoon cinnamon
- ¼ cup sugar
Instructions
- Prepare the apple pie filling by gently coating apple slices with lemon juice to prevent browning.
- In a saucepan, whisk together cornstarch, sugars, and warm spices with water, creating a smooth base mixture.
- Bring the sauce to a vigorous boil, continuously stirring until the mixture thickens and becomes glossy.
- Carefully fold apple slices into the thickened sauce, allowing them to simmer gently until tender but still maintaining their structure.
- Remove filling from heat and let it cool completely, allowing flavors to meld and sauce to set.
- Finely dice the cooled apple slices, ensuring uniform pieces for even distribution in cookies.
- Combine flour, salt, and sugar in a spacious mixing bowl, creating a dry foundation for the pastry dough.
- Incorporate chilled butter into the flour mixture using a pastry blender, working until the texture resembles coarse crumbs.
- Gradually introduce ice water to the dough, mixing carefully until the mixture just begins to hold together.
- Divide the dough into two equal portions, shape into flat discs, and refrigerate for one hour to enhance flakiness.
- Preheat the oven and prepare a baking sheet with parchment paper, lightly coated with non-stick spray.
- Spread a thin layer of caramel sauce across one pie crust, creating a rich, sweet base.
- Distribute the chopped apple filling evenly over the caramel, pressing gently to secure.
- Create an intricate lattice top by cutting the second crust into delicate strips and weaving them across the filling.
- Use a circular cookie cutter to shape individual cookies, transferring them to the prepared baking sheet.
- Brush the cookie tops with beaten egg, providing a golden, glossy finish.
- Sprinkle a cinnamon-sugar mixture generously over the cookies for added warmth and sweetness.
- Bake until the cookies achieve a rich, golden-brown color and crisp edges.
Notes
- Cookies stay crisp when stored in airtight containers at room temperature for 3-4 days.
- Refrigeration extends shelf life up to one week, maintaining delicate texture and flavor.
- Freezing works best by layering between parchment paper to prevent sticking.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg