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Apple Pie Cookies – Homemade Recipe

Apple pie cookies bake flaky pastry around a tender cinnamon apple filling for a handheld take on classic pie. A quick stovetop filling and chilled dough help the little pies hold their shape as they bake.
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Prep Time 30 minutes
Cook Time 37 minutes
Chilling time 1 hour 15 minutes
Total Time 2 hours 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 1.5 cups all-purpose flour
  • 0.5 tsp kosher salt
  • 1 tbsp granulated sugar
  • 10 tbsp unsalted butter cold and cut into 1/2-inch cubes
  • 5 tbsp ice water
For the apple filling
  • 1 apple large (about 8 ounces), peeled, cored, and diced into 1/4-inch pieces
  • 1 tbsp unsalted butter
  • 2 tbsp light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 0.125 tsp kosher salt
  • 0.5 tsp cornstarch
  • 1 tbsp water
For assembly
  • 1 egg large
  • 1 tsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 small saucepan
  • 1 large baking sheet

Method
 

Make the pastry
  1. Whisk the flour, kosher salt, and granulated sugar in a large bowl.
  2. Cut in the cold unsalted butter with a pastry cutter until the pieces are about pea-sized.
  3. Sprinkle the ice water over the mixture and stir just until the dough holds together when pressed.
  4. Divide the dough in half and shape each half into a disk.
  5. Wrap the disks and refrigerate for 1 hour.
Cook the apple filling
  1. Melt the unsalted butter in a small saucepan over medium heat.
  2. Stir in the apple, brown sugar, cinnamon, lemon juice, and kosher salt.
  3. Cook for 5 to 7 minutes, stirring often, until the apple is tender.
  4. Stir the cornstarch and water together, then add the mixture to the saucepan.
  5. Cook for 1 minute until the juices are thick.
  6. Transfer the filling to a bowl and cool completely.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Line a large baking sheet with parchment paper.
  3. Roll each dough disk between sheets of parchment to 1/8-inch thickness.
  4. Cut out 24 circles with a 3-inch cutter, rerolling scraps as needed.
  5. Place 12 circles on the prepared baking sheet and add 1 tablespoon of cooled filling to the center of each.
  6. Cover with the remaining circles and press the edges closed with a fork.
  7. Beat the egg with the teaspoon of water.
  8. Brush the tops of the cookies with the egg mixture.
  9. Cut two small vents in each cookie and sprinkle with coarse sugar.
  10. Refrigerate the assembled cookies for 15 minutes.
  11. Bake for 18 to 22 minutes, until the pastry is golden brown.
  12. Cool on the baking sheet for 10 minutes before transferring to a rack.

Notes

For neat edges, keep the pastry cold while assembling. Store cookies in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use a dairy-free butter substitute in the pastry and filling.