apple pie cookies

Delicious home made apple pie filling and caramel surrounded by flakey pie crust. These mini pies are absolutely additive. Ingredients

Apple Pie Cookies

lemon juice (30 milliliters)

apples

sugar

unsalted butter

cinnamon

nutmeg

flour

tbs sugar

tsp sea salt

tbs ice water

tsp all-spice

tsp ginger

tbsp cream

brown sugar

butter

cream

tbsp vanilla extract

salt (generous)

Combine ingredients in small pot and heat over medium-low heat while whisking. Cook 7-8 minutes. You will notice when the caramel begins to thicken.

Remove from heat and set aside.

For the Caramel

Once your apples are roughly chopped, put them in a bowl and add the sugar, spices and lemon juice. Toss them around to make sure they are evenly coated. Now in a large skillet, melt the butter over medium-high heat. Add the apples and cook stirring until the sugar dissolves and it begins to simmer, about 2 minutes. Cover it up, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 8-10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.

For the Filling

In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. You can also&nbsp; whiz together in a food processor.

Shape into two disks, wrap in plastic and chill for 20 minutes.

Crack an egg into a small bowl and add a tablespoon of cream them mix well and chill until ready to use for egg wash.

Roll your pastry dough out to about 1/4" thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.

Cut into circles.

Brush with caramel.

Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.

Arrange the lattice top and brush with egg wash again.

Cut and remove excess with the same round cutter you used for the base.

Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.

For the Crust

https://www.youtube.com/watch?v=jDXW12DYxnE&feature=youtu.be

How to Make Apple Pie cookies 
Full Recipe: https://preppykitchen.com/apple-hand-pies/

These apple pie cookies are stuffed with delicious home made apple pie filling and caramel, then surrounded by flakey pie crust. These mini pies are absolutely additive, although I’m still not sure if they should be called mini pies, cookies or hand pies… 
These mini apple pies are an autumn favorite of mine. I love the way this lattice looks and the taste! I can’t explain how delicious they are and a huge part of that is the home made caramel. Each bite has the perfect combination of apple, caramel and flakey crunch.

A FEW NOTES

*The recipe makes a lot of filling. You can repurpose the leftovers into extra for topping pancakes, ice cream, or snacking.
*It’s easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer.
*If you’re short on time you can use frozen pastry dough; pre-made caramel and/or even store bought pie filling. That said, all the components are easy to make and you will DEFINITELY taste the difference if you take the time to make these from scratch.

How to Make Apple Pie cookies

Looking for an apple pie cookie recipe? These Apple Cutie Pies are the best.

Granny Smith apples, finely chopped

cornstarch

lemon

All-purpose flour,

refrigerated pie crusts (such as Pillsbury)

c. caramel (warmed in microwave to make spreadable, if necessary)

Egg wash,

cinnamon sugar,

Made these for Thanksgiving. Super easy and came out adorable and yummy!  Followed the video rather than the written directions, so I made one large "pie" and then cut it into the cookie size. We even cooked up the scraps and they were delicious too.  I think a key to success is giving the filling time to cool and thicken. I used only a light layer of caramel since it was already very sweet.  Will definitely make again!

Epic failure. Think caramel was too runny. It spilled out. Burnt edges

Absolute fail. Burnt on my pan and the inside was too runny.

These Apple Pie Cookies are made with a buttery soft cookie dough &amp; stuffed with a delicious not too sweet apple pie filling. Snack or Dessert, Perfect!

Homemade Apple Pie Cookies Recipe

butter* (room temperature)*

egg (room temperature)

baking powder

vanilla

salt

apples (cored, peeled and diced small)

brown sugar (packed)

Making it by hand - In a medium bowl whisk together the flour, baking powder, sugar and salt. Make a well in the middle and add the butter, egg and vanilla. Mix with a fork until almost combined, move to a lightly floured flat surface and gently knead just until the dough is well combined and soft, don&#39;t over knead. Wrap it in plastic and refrigerate for at 30 minutes or up to 3 days.

Making it with a food processor or mixer - In the food processor/mixer add the butter and sugar pulse to combine or mix with the flat beater a few times, add the egg and vanilla, combine until smooth, add the flour mixture pulse/beat a few times until almost combined. Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won&#39;t take long). Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.

FOR THE COOKIE DOUGH

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes,, stirring the mixture occasionally and watch that it doesn’t burn, gently squish with a fork, leaving the diced apples slightly chunky rather than mushy. If the apples are not tender and the mixture hasn&#39;t thickened, continue to cook on low for another 5 minutes uncovered, until the apples are soft and tender. Remove from heat and let cool completely. If you find the mixture too thick then you can add a tablespoon or 2 of maple syrup to thin it.

Pre-heat oven to 350F (180C). Line one or two cookie sheets with parchment paper.

Remove the dough from the fridge and roll dough out on a floured flat surface to 1/8 inch / 2 mm (or a little thicker if you prefer) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on the prepared cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork, I lightly wet my fingers and closed the edges, wetting the edges helps to keep the cookies closed while baking. Brush with a little milk and then sprinkle with some cinnamon sugar, bake for approximately 15 minutes or until golden. Remove from oven, let cool 5-10 minutes on the cookie sheet then move to a wire rack to cool completely or eat warm. Enjoy!

FOR THE APPLE FILLING

In a small bowl mixture together the sugar and ground cinnamon.

CINNAMON SUGAR

All your favorite flavors of apple pie wrapped up in a soft and chewy cookie. These apple pie cookies are loaded up with buttery pie crust pieces and juicy apples so you can have all the flavor of apple pie in cookie form.

store bought pie crust

1/2 cup unsalted butter, room temperature

light brown sugar, packed

1 egg, room temperature

teaspoons vanilla extract

1 2/3 cup all purpose flour

teaspoon salt

teaspoon baking powder

teaspoon baking soda

apple pie spice

peeled,

Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. Set one aside (you&#8217;ll bake the cookies on it later), and use the other one to make your pie crust. Roll out the store bough pie crust onto the cookie sheet and bake for 15 minutes or until golden brown and fully cooked. Break into small pieces and set aside.

In a stand mixer fit the paddle attachment, beat the butter and sugars together until light and airy, about 2 minutes.

Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and fluffy, about 2 minutes.

Add the flour, baking powder, baking soda, spices and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain.

Use a rubber spatula to fold in the apple pieces and 1 cup of the pie crust pieces, mixing a few times to make sure they&#8217;re evenly distributed.

Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet.Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!

wonderful, a "best of both" recipe in the best sense, love cookies and apple pie .thank you

These Easy Apple Pie Cookies are fun, tasty and a great treat for fall! Using pie crust and apple pie filling, these cookies are so easy to make and are so cute!

Easy Apple Pie Cookies

apple pie filling

refrigerator pie crusts, (thawed (you'll need to purchase 2 boxes))

water

coarse sugar ((see notes below))

Preheat the oven to 350°F. Line two sheet trays with parchment paper, and set aside.

Place the apple pie filling into a food processor and process the apples into small bits. Do not process too much, we still want some texture from the apples. See my note below if you don&#39;t have a food processor.

On a clean work surface, roll out one of the pie crusts. Cut the crust into ¼ inch strips. I find this easiest to do with a ruler and a pizza cutter. The ruler helps to keep the lines straight. Cover with a clean kitchen towel and set aside.

Roll out one of the pie crusts onto the  prepared sheet tray.

Spread half of the apple pie filling on top.

Add ¼ of the pie crust strips on top of the filling. Make sure to match up the sizes of the pie crusts so the lengths are the same.

To make the lattice, pull back every other piece of the pie crust.

Lay down a fresh strip of pie crust. Place the strips you pulled back over the crust you just added. Now, repeat with the crusts that weren’t pulled back the first time.

Keep doing this until another ¼ of the pie crusts strips have been used, and it covers the filling. Refer to the photos above for clarification.

Using a 2 ½ inch round cookie cutter, or one of similar size, cut out cookies. Remove the scraps.

In a small bowl, beat the egg with the water. In another small bowl, mix together the coarse sugar, cinnamon, and nutmeg.

Brush the exposed pie crust with the egg wash.

Sprinkle the cookies with the sugar mixture. Bake for 20-25 minutes.

While the first batch of cookies are baking, repeat making the additional cookies with the remaining pie crust and apple pie filling.

Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Apple Pie Cookies have homemade apple pie filling sandwiched between layers of all-butter pie crust. The mini pies make a fun, single-serve dessert!

all-purpose flour

apple juice

lemon juice

vanilla extract

spreadable caramel or thick caramel topping

In a large bowl, cut the butter into the flour and salt.

Cut in until you have pebbles-sized pieces.

Add in the water a little at a time until it&#39;s combined. You may need to add additional cold water to make the dough the correct consistency.

Divide the dough into two even balls of dough. Be sure to add some flour to your counter beforehand, so it doesn't stick.

Flour a sheet of parchment paper on a work surface.

Roll the pastry dough out to about 1/4" thick.

Repeat with the other ball of dough.

Cover the dough and chill.

Dough

In a large bowl, combine the apples with the sugar, cornstarch, apple juice, lemon juice, cinnamon, and nutmeg.

In a large skillet, melt the butter over medium-high heat.

Once melted, add in the apple mixture and cook, stirring regularly, for about 8 - 10 minutes, or until the apples have softened.

Remove from heat.

Stir in the vanilla extract. Set aside.

Filling

Once the dough has chilled, remove one tray from the fridge.

Cut the dough into circles using a 3-inch cookie cutter.

Transfer the dough circles to baking sheets lined with parchment paper, spacing each about two inches apart.

Remove the second tray from the fridge.

Cut the dough into thin strips that are about 4 inches long. You will need 6 strips per pie.

Once you have your circles and lattice cut, preheat the oven to 375F.

Spread about 1/2 tablespoon of caramel onto the center of each of the circles. Covering about the size of a quarter in the middle.

Add 1 ½ tablespoons of the apple mixture on top of the caramel and in the center.

Arrange the lattice tops over each disk by placing three strips horizontally with a small space in between each strip.

Add three strips vertically over the horizontal strips, pressing the edges a little bit so they stick to the bottom dough.

To make the egg wash, beat the egg with the water in a small bowl.

Brush each lattice with egg wash.

Mix your sugar and cinnamon, and sprinkle on top of each of the pies.

Bake for about 25 - 30 minutes, or until the dough is golden brown.

Remove from the oven and serve warm.

Assembly

These vegan cookies are so much fun to create! With a nutty cookie dough, the thumbprint cookies are filled with a homemade vegan apple pie jam, which brings all the wonderful seasonal flavors into this delightful snack.

Vegan Apple Pie Thumbprint Cookies

8-9 apples (450 g) (peeled, cored and finely chopped)

sugar (300 g) (caster sugar

tsp apple pectin powder

tsp cinnamon

all purpose flour (200 g)

almond flour (50 g)

tsp baking powder

tsp baking soda

vegan butter (120 g)

coconut sugar (110 g)

tsp vanilla extract

Start by preparing the apple pie jam. Place the peeled, cored and finely chopped apples into a large saucepan and just about cover them with water. Cook on a medium heat until the apples are soft and discard the excess water.

Add the vegan butter and sugar, then drizzle in the lemon juice and bring to a boil whilst stirring regularly. Cook for 8-10 minutes, making sure the bottom doesn’t burn. Sprinkle in the pectin powder and stir vigorously to combine. Cook for 1 more minute, then remove from the heat and stir in the cinnamon and nutmeg.

Transfer the apple pie jam to a sterile canning jar and store it in the fridge for up to 2 weeks.

Preparing the apple pie jam:

To prepare the thumbprint cookies, sift all dry ingredients into a large bowl. In a separate bowl, cream together the vegan butter, coconut sugar and vanilla extract, then slowly add the dry ingredients until you get a cookie dough. Place the cookie dough into the fridge for at least 30 minutes.

In the meantime, preheat your oven to 375°F (190°C) and line 2 baking trays with parchment paper.

Use a teaspoon to portion the cookie dough and grease your hands to roll the cookies into little balls. Press down the middle with your thumb to create the thumbprint shape and fill the holes with the apple pie jam.

Transfer the cookies to the preheated oven and bake them for 7-9 minutes, then let them cool down for at least 30 minutes before removing them from the oven.

Preparing the thumbprint cookies:

What makes cookie recipes fun and unique? Certainly, unusual ingredients, fun colors, shapes, and flavor combinations all play a part in the most creative cookies. Here is my list of fun &amp; unique cookie recipes to make at home for when a cookie craving hits but you want something a bit different!

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Top 45 Best Fun &amp; Unique Cookie...

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