If you are a fan of apple pie, then there is no doubt that you will love these gorgeous apple pie cookies as well. Yes, they are a mini version of the classic apple pie! I can’t find the right words to describe how delicious they are. But they are amazing! And the looks? Just take a look at the images. They are beautiful, aren’t they? The lattice looks definitely made our stars for today more attractive.
These apple pie cookies start with a simple dough which is then filled with bubbly fillings of apple and cinnamon. They make for the best dessert be it summer, winter, spring, or fall. They may look like mini pies, hand pies, or cookies. But whatever you wanna call them, one thing is for sure, they are wonderful!Print
Apple desserts are an all-time favorite. Now, these apple pie cookies are as delicious as the classic apple pie. They are just a mini version. Each bite of these cookies is filled with apples, caramel, and flakey crunch. Their taste is beyond!
2 tbsp. freshly squeezed lemon juice
3 lbs. apples
2/3 c. sugar (plus more for sprinkling)
1/4 c. unsalted butter
1/4 tsp. ground cinnamon
1 pinch nutmeg
2 1/2 cups flour (plus more for rolling)
3 tablespoons granulated sugar
1/2 teaspoon sea salt
16 tablespoons unsalted butter (chilled)
4 tablespoons ice water
2 teaspoons cinnamon
1 teaspoon all-spice
1/2 teaspoon ginger
1 cup brown sugar
5 tablespoons butter (unsalted)
1/2 cup cream
1 tablespoon vanilla extract
1 pinch salt
1 large egg
1 tablespoon cream
- Place all the ingredients in a small pot and heat over medium-low heat while mixing. Cook for about 7 to 8 minutes or until the caramel thickens.
- Remove from heat and then set aside.
- Roughly chop the apples and place them in a bowl. Add the spices, sugar, and lemon juice. Mix well.
- Melt the butter in a large skillet over medium-high heat.
- Add the apple mixture and cook while stirring for about 2 minutes or until the sugar dissolves and the mixture starts to simmer.
- Reduce the heat and continue cooking for about 7 minutes more or until the apples soften and they release most of their juices.
- Using a colander over a medium bowl, strain the apples. Return the juices to the skillet and simmer over medium heat for 8 to 10 minutes or until thickened and lightly caramelized.
- Toss the apples with the juice and spices in a medium bowl.
- Let cool completely. Once cool enough, chop into small pieces and return to the bowl.
- Combine flour, sugar, salt, and spices in a large bowl. Mix well.
- Grate in chilled butter and drizzle in ice-cold water. Mix well.
- Shape into 2 disks and then wrap in plastic. Chill for about 20 minutes.
- Add the egg into a small bowl and add 1 tbsp. of cream. Mix well and put in the fridge until ready to use.
- Roll the pastry dough out to about 1/4-inch thick. You will use one for the base and the other for the lattice tops. You won’t need the one for the lattice tops for now so might as well keep it in the fridge.
- Cut the pastry dough into circles and brush with caramel.
- Add approximately 1 tablespoon of the filling to the center of each circle and then brush with egg wash.
- Arrange the lattice tops and brush with egg wash again.
- Sprinkle with sugar. Bake for about 20 to 25 minutes or until golden brown.
- When arranging the lattice tops, cut and remove excess using the round cutter you used for the base.
- You can sprinkle the apple cookies with cinnamon as well before baking.
In a rush? You can utilize frozen pastry dough. You are also free to use pre-made caramel as well as store-bought apple pie filling.