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Perfect Apple Pie Cookies

Apple Pie Cookies – sticky and chewy, chew-sized caramel apple pies. from time to time the regular vintage apple pie recipe is simply an excessive amount of dessert to deal with. these gooey bites deliver you the satisfactory of both worlds: the fruity-caramel taste of traditional pie, with all the convenience of a simple cookie recipe!

I recognize, I haven’t certainly invented hot water, you have got visible cookies like this at the internet in the last few years for sure. primarily, the ones are short and simple recipes for which you need only some simple store offered substances (frozen pie crust and canned apple pie filling).

Perfect Apple Pie Cookies
Perfect Apple Pie Cookies

Oven-Baked Mini Caramel Apple Pie Recipe
in view that our apple tree inside the garden did very well this yr, it might be crazy of me to buy filling whilst i'm able to make selfmade filling from these fresh apples. Of course, when you have selfmade filling, you ought to have home made crust. adequate, permit’s now not kid ourselves, in case you suppose I made caramel sauce myself, well, no longer this time. How ever lots cooking is amusing for me, I don’t really need to spend all my loose time within the kitchen.

If you like the concept of these mini apple pies, and also you don’t surely have an awful lot time, be loose to apply the shortcuts and take refrigerated Pie Crust and a can of Apple Pie Filling. In only a few minutes, you may make identically tasty Apple Pie Cookies. in case you’re now not hungry for cookies you or apple primarily based baking you could constantly bake some thing one-of-a-kind, like a magic cake or the a notable tasting peanut butter cheesecake.

Perfect Apple Pie Cookies

For Apple Pie Filling :

  • 3 apples (about 1 lbs.)-peeled and sliced into 8 slices each
  • 1–2 tablespoon lemon juice
  • 3 tablespoon white sugar
  • 3 tablespoon brown sugar
  • 3 tablespoon corn starch
  • 1/2 teaspoon cinnamon
  • A dash of nutmeg
  • 3/4 cup water

For Pie Crust :

  • 1 cup (2 sticks) unsalted butter cut into cubes-chilled
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup ice water

Filling and Topping:

  • 1  and 3/4 cups apple pie filling-chopped into small pieces
  • 1 cup caramel sauce
  • 1 egg -lightly beaten
  • 1 tsp cinnamon
  • 1/4 cup sugar

To make Apple Pie Filling:

  1. Toss sliced apples with lemon juice and set aside.
  2. In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
  3. Reduce heat to low, cover the pot and let it simmer about 10 minutes. Apples should be soft but not mushy (cooking time depend on sort of apples). Remove apples from heat and leave them covered to soften and cooled.
  4. When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.

To make Pie Crust:

  1. In a large mixing bowl place flour, salt and sugar and mix to combine.
  2. Using a pastry blender incorporate chilled butter cubes into the flour mixture(the mixture should resemble coarse meal)
  3. Drizzle 2 tablespoons ice water over the mixture and blend, repeat with another 2 tablespoons water. When you squeeze the dough it should holds together (you may have to add more water if the dough crumbles, add 1 tablespoon at a time)
  4. Divide the dough into two equal pieces, flatten and form two disc, pack each disc with plastic wrap and refrigerate 1 hour.
  5. Lightly dust working surface with flour, place chilled dough, dust the dough and the rolling pin, too. Turn the dough as you rolling to prevent it from sticking. Roll it out 1/8-inch thick.
  6. Repeat the process with the other disc.

Assembling the Apple Pie Cookies:

  1. Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
  2. Spread the caramel sauce onto one pie crust.
  3. Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
  4. Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
  5. Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
  6. Beat the egg with a fork and brush the top of cookies.
  7. Combine cinnamon and sugar and sprinkle the cookies generously.
  8. Bake 20-30 minutes (until golden brown).