Apple Pie Cookies
1 Picture
Ingredients
- – 2-3 Granny Smith apples – you’ll need 4 cups of peeled, cored & 1/4 inch diced apples
- – 1/3 cup packed brown sugar
- – 1 tsp apple pie spice
- – 1/2 tsp cinnamon
- – 2 Tbsp butter
- – 1 Tbsp corn starch
- – 1 box pie crust (has 2 crusts in it)
- – egg wash (1 egg, beaten with a splash of cream)
Details
Servings 10
Adapted from tiphero.com
Preparation
Step 1
1. Preheat the oven to 375 and line a baking sheet with parchment paper.
2. Melt the butter in a medium skillet over medium heat. Add the diced apples, apple pie spice, cinnamon and cornstarch. Cook about 3-5 minutes so the apples start to soften and the cornstarch thickens the sauce. Once the apples are almost tender, remove from the heat and let cool to room temperature.
4. Unroll the second crust, then spoon on a tablespoon of the apple filling. Repeat around the whole crust, leaving enough space to seal and cut around each mound of filling. You should be able to fit 10 mounds of filling.
6. Place the larger crust over top and gently press down between the mounds of filling.
7. Cut around each of the mounds of filling with a 2 ½ or 3 inch round cutter (I used one with fluted edges because it was pretty, not because it was necessary).
8. Lift up each apple pie cookie and place on the lined baking sheet. Press to completely seal the edges on each one, then crimp the edges with a fork.
9. Brush the tops with the egg wash, then cut slits in the top of each crust for steam to escape.
Makes 10
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