Apple Pie Cookie Recipe
Nothing quite compares to this cookie. It has the most amazing sweet crunch with cinnamony flavour, like a mini apple pie in cookie form. I fell in love with the look of this little cookie and wanted to see if it tasted as good as it looked. Can’t go too wrong with apple pie flavoured anything, right? Well. I followed the recipe, which called for canned apples (yuck!), caramel and Pillsbury pie dough, as the main ingredients. All the while thinking natural apples, without all the preservatives, would taste so much better. You know how it is when you start tweaking a recipe. Needless to say, I butchered this one and the result was the most amazing cookie I have ever had! Here’s my version of the recipe:
Apple Pie Cookies (Makes 12)
1 package Shirriff Pie Crust (2 crusts)
4 Medium-sized Delicious (or sweet) apples
3 tbsp butter
pinch of salt
2/3 cup sugar
1 tsp nutmeg
1 1/2 tbsp cinnamon
2 – 3 tbsp flour
1 egg (for eggwash)
1/2 tsp milk (adding to eggwash)
2 tbsp raw sugar (to sprinkle on cookies)
Prepare dough, following the instructions on the package. I used (and recommend) Shirriff pie crust mix.
Divide into 2 and form 2 balls. Cover with plastic wrap and let sit while you prepare
the cookie filling.
Peel, core and slice the apples thinly (a bit larger than a nickel).
Melt butter in large saucepan
Add apples to saucepan.
Add a pinch of salt. Stir frequently on medium heat approximately 5
Add nutmeg and cinnamon. Continue stirring.
Add sugar and stir about 2 – 3 minutes.
your preference, the apples can be a little crunchy or they can be soft.
Cooking a few minutes longer will result in softer apples. Once you have
the desired texture of the apples, add the flour.
You may add up
to another tablespoon for desired thickness. It is best to have them
thick and not runny so that they stay firm on the cookie rather than
dripping all over your cookie sheet.
Pour into large bowl
cover with plastic wrap and put into the
fridge for 15 minutes.
In the meantime,
Start to roll out one of your dough balls, not too thin, not too thick. Excess dough can be re-rolled to make more.
I like my cookies fairly large, so I use a big plastic glass (about 3 & 1/2 inches in diameter) to
cut them out.
Lay the discs out on your parchement-lined cookie sheet, about an inch
In a small bowl, whisk the egg with milk to prepare the eggwash.
Take your filling from the fridge and spoon out enough to fill the center
of each cookie, being sure to leave some space around the outer edges.
Take your second ball of dough and roll it out, a little thinner than you
did with your first roll. Cut out 12 circles. Make 5 cuts in each
circle. Excess dough can be re-rolled to make more and to fill in gaps on edges. This helps to keep the filling inside the cookie.
Take the end pieces and lightly place those on the edges of the cookie.
Delicately weave your pieces so that they are similar to the picture below.
Using your fingertips (it helps tremendously if you have nails), gently
press down around the edges to seal. It doesn’t have to be perfect; the
eggwash will help that along, as well.
Brush eggwash onto the lattice as cleanly as possible around the edges
but it’s not a big deal to have a bit spill over. You can take a paper
towel to wipe that after.
Sprinkle raw sugar over the lattice.
Bake at 350 (remember that ovens vary), for about 15 minutes or until
light golden brown.
The hardest part; wait until they cool off. I love them cold, so I waited
about 15 minutes and then put them in the fridge for another 10 and they
were superb! I only did that to cool them off quickly. They really should
be kept at room temperature.
Voila! The star of the show!