Apple Pie Cookies

By Nitaj3

Ingredients

• For the filling:
• For the crust:*
• 2 1/2 cups (313 grams) all-purpose flour
• 2 tbsp. (25 grams) granulated sugar
• 1 tsp. (4 grams) salt
• 2 sticks (8 oz. or 1 cup) unsalted butter, cold and cut into small pieces
• 1/2 cup very cold water
• 2-3 medium apples, whatever variety you prefer for baking
• Squeeze of lemon juice
• 1/3 cup (67 grams) granulated sugar
• 1 tsp. (2 grams) ground cinnamon
• Dash of grated nutmeg

Details

Servings 20

Preparation

Step 1

For assembly:
Water
1 large egg lightly beaten with 1 teaspoon of water
Sugar, for sprinkling


*Note - I know some of you will be tempted to ask, can I just do this with frozen pie crust? And the answer



is of course you could, but I highly recommend making your own. It tastes much better and it's way easier



than you might think. See this tutorial for step-by-step photos.








Directions:




To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend.



Using a pastry cutter (or your preferred method), cut the butter into the flour mixture until the mixture is



coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just



until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened.



Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at



least 1 hour.








When you are ready to make your cookies, preheat the oven to 350˚ F. Line baking sheets with silicone



baking mats or parchment paper. Peel the apples and cut off the sides in four large chunks, removing and



discarding the cores. With each large piece of apple, further slice into thin slices (somewhere between 1/8-



and ¼-inch thick.) Use a small round cookie or biscuit cutter (about 2 inches in diameter) to cut round discs



out of the apple slices. Place the apple rounds in a bowl and toss with the lemon juice. In another small bowl,



combine the sugar, cinnamon, and nutmeg, and whisk to blend.








To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the



remaining half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use a



larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough.



Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help



the pies seal). Take a few apple slices at a time and coat them in the cinnamon-sugar mixture. Place each on



top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press the



edges to help seal. Repeat this process with the remaining dough and apple slices. Crimp and seal the edges



of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops












of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle



with additional sugar, if desired.








Bake for 25-28 minutes or until light golden brown.












Printed from Annie’s Eats










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