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Apple Pie Cookies with Flaky Pie Crust and Cinnamon Filling

Apple pie cookies are made with flaky pie crust wrapped around a cinnamon apple filling cooked until tender with a thick syrup. Cut vents in the tops, crimp the edges, and bake until the crusts are golden brown.
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Prep Time 30 minutes
Cook Time 34 minutes
Chilling and cooling 1 hour 30 minutes
Total Time 2 hours 34 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the flaky pie crust
  • 2.5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 cup unsalted butter 2 sticks, cold and cut into cubes
  • 6 tbsp ice water to 8 tablespoons
For the cinnamon apple filling
  • 0.33 cup light brown sugar packed
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 2 apples medium, about 2 cups, peeled, cored, and cut into 1/4-inch dice
  • 1 tbsp lemon juice
  • 2 tbsp apple cider
For the assembly
  • 1 egg large
  • 1 tbsp milk
  • 1 tbsp coarse sugar such as turbinado

Equipment

  • 1 10-inch skillet
  • 1 large baking sheet
  • 1 3 1/2-inch cutter

Method
 

Make the crust
  1. Whisk the flour, granulated sugar, and salt together in a large bowl.
  2. Cut in the cold butter with a pastry blender or your fingertips until the largest pieces are about pea-size.
  3. Sprinkle 6 tablespoons ice water over the mixture and toss with a fork.
  4. Add more water, 1 teaspoon at a time, until the dough holds together when squeezed.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks separately.
  7. Refrigerate the dough for at least 1 hour.
Cook the filling
  1. Stir the brown sugar, cornstarch, and cinnamon together in a medium bowl.
  2. Add the apples and lemon juice and toss to coat.
  3. Transfer the mixture to a 10-inch skillet and pour in the apple cider.
  4. Cook over medium heat, covered, for 3 minutes.
  5. Uncover and cook for 4 to 6 minutes, stirring often, until the apples are tender but hold their shape and the syrup is thick.
  6. Transfer the filling to a bowl and let it cool completely, about 20 minutes.
Assemble and bake
  1. Heat the oven to 375°F and line a large baking sheet with parchment paper.
  2. Roll one dough disk between sheets of parchment to about 1/8 inch thick.
  3. Cut out 12 rounds with a 3 1/2-inch cutter, rerolling scraps once as needed, and arrange them on the baking sheet.
  4. Roll the second disk the same way.
  5. Cut out 12 rounds and cut three small vents in each round.
  6. Beat the egg and milk together in a small bowl.
  7. Spoon 1 tablespoon cooled filling onto each dough round, leaving a 1/2-inch border.
  8. Brush the borders with egg wash, place a vented round on top, and crimp the edges with a fork to seal.
  9. Brush the tops with egg wash and sprinkle with the coarse sugar.
  10. Bake for 20 to 25 minutes, until the crusts are golden brown.
  11. Let the cookies cool on the baking sheet for 10 minutes before serving.

Notes

For neat edges, keep the dough cold while shaping and avoid overfilling the rounds. Store in an airtight container in the refrigerator for up to 3 days; freeze yes, in a sealed container. For a dairy-free variation, use firm dairy-free butter and unsweetened plant milk.