Apple Pie Cookies
These cookies are like little bites of apple pie with a base of flaky pie crust, spiced apples and a buttery crumble topping!
Servings: 20 cookies
Ingredients
For the pie crust
- 1 1/4 cup all-purpose flour
- 1.5 tsp sugar
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter, cut into 1/2" cubes
- 1/2 cup water
- 2 tbsp apple cider vinegar white vinegar will also work
- 1/2 cup ice
Apple filling
- 2 medium apples 2.5 cups
- 1.5 tbsp unsalted butter
- 1/4 cup light brown sugar
- 2 tsp cornstarch
- 1 tsp cinnamon
- 1/8 tsp kosher salt
- 1/4 cup water, plus more as needed
Streusel topping
- 1/2 cup all-purpose flour
- 6 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter, softened
Instructions
Pie dough
- Whisk 1 1/4 cup all-purpose flour, 1.5 tsp sugar and 1/2 tsp kosher salt together. Use your hands to rub in 1/2 cup butter chunks until the mixture is sandy with a few larger chunks the size of peas.
- Combine 1/2 cup water, 2 tbsp apple cider vinegar and 1/2 cup ice. Drizzle the liquid into the flour mixture 1-2 tbsp at a time, using your hands to lightly disperse the liquid throughout the dry ingredients. I usually use between 6-8 tbsp of water to bring the dough together. Gently knead until the dough comes together. Wrap in plastic wrap and refrigerate for at least an hour.
Apple filling
- Peel and dice the apples. Melt the butter in a medium nonstick skillet on medium heat. Once melted, add the apples, 1/4 cup light brown sugar, 2 tsp cornstarch, 1 tsp cinnamon and 1/8 tsp kosher salt. Let the apples cook, stirring occasionally, for 5-10 minutes, or until tender. Add water 1-2 tbsp at a time to deglaze the pan if the mixture starts to look dry.
Streusel topping
- In a medium bowl, combine 1/2 cup all-purpose flour, 6 tbsp light brown sugar, 1/2 tsp cinnamon and 1/4 tsp kosher salt. Use your fingers to rub in 3 tbsp of unsalted butter into the dry ingredients until you have evenly moistened crumbs.
Assembly
- Preheat oven to 400 Farenheit. Roll out your chilled pie dough to about 1/4" thickness. Use a 2" cookie cutter or glass to stamp out 20 rounds of pie dough.
- Transfer pie dough rounds to an ungreased or parchment-lined baking sheet and bake for 10-11 minutes, or until they look flaky and matte on top (but not yet starting to brown).
- Remove the baking sheet from the oven. Carefully top each pie dough round with around 1 tbsp of apple filling. Top each cookie with a generous sprinkle of streusel topping (I like to pinch the streusel together to plop on top of the apple filling, then add another pinch of loose crumbs to get into all the nooks and crannies).
- Bake cookies for 10 minutes, or until crumb looks golden brown. Let cookies cool on the baking sheet. Finish with a dusting of powdered sugar and enjoy!
Notes
Pie crust is from the 50 Pies 50 States cookbook. If you'd like to use storebought pie crust, look for a 14oz package (you'll need two pie crusts' worth).
This recipe was inspired by Janie Bakes' pie crust cookies and greatly assisted by Zestful Kitchen's pumpkin pie cookies!