Perfect Apple Pie Cookies Recipe To Have For Dessert Perfect Apple Pie Cookies Recipe To Have For Dessert

Perfect Apple Pie Cookies


Apple pie cookies combine the goodness of apple pie and the benefits of portion control. They are, quite literally, mini apple pies. The recipe is very similar to a great apple pie recipe. Apple varieties tend to be very regional, and what you find in the Northeast may be very different from what grows in the Midwest or the South. People may simply be writing recipes with the varieties that grow best in their area. There has also been an increase in the apple varieties available in markets in the past thirty years, so that may be changing the types of apples we bake with.

Perfect Apple Pie Cookies
Perfect Apple Pie Cookies

Perfect Apple Pie Cookies Preparation

This apple pie cookie was precisely the way I like it. It is a fail-safe recipe without fear of going wrong. Unless you are trying to cover the flavor of old apples, please do not add any spices to the apples themselves as it covers the subtle taste of a good apple.

Ingredients

  1. Flour without baking powder / unprepared -400 g
  2. Salt-2 tsp.
  3. butter without cold salt and diced- 200 g
  4. eggs-2
  5. water- 2 tbsp.
  6. white sugar- 100 g

Filling

  1. apple royal gala or pink lady – 1 kg (about 6-7 apples)
  2. green lemon juice / subtle lemon – 2 tbsp.
  3. salt- 1 tsp.
  4. Cinnamon powder- 2 tsp.
  5. Brown sugar- 250 g
  6. corn starch – 6 tbsp.
  7. unsalted butter- 60 g

To paint the foot cap

  1. egg – 1
  2. water – 1 tsp.
  3. White sugar – 2 tsp.
Perfect Apple Pie Cookies
Perfect Apple Pie Cookies

Process Of Making

  • Five large apples will be enough to make nine one inch pie cookies. Peel them and cut them into chunks, discarding the core. Put the pieces into a bowl with a dash of salt, sugar, and two tablespoons of tapioca flour. The amount of sugar you add will depend on the apples. Generally, a half-cup is about right. More than that will make the pie unpleasantly sweet. If the apples lack tartness, a little lemon juice may be needed to doctor them up.
  • Start by leaving about 1/4 cup in the cup, and use it a little at a time, aiming to have some leftover if you can. (This depends a bit on your flour and the humidity that day, so sometimes you will need it all.)
  • I use Spartan apples, with cinnamon, nutmeg, and a little brown sugar and lemon juice. These apples are becoming hard to find. To really wow your guests, sprinkle 1/4 cup of Amaretto liqueur over the cut apples before putting them in the pie.
  • I like to make individual pie cookies with a thinner crust than you’d usually use on a big pie. I divide the pie crust into evenly-sized blocks, form each chunk into a ball, then roll them out one a time into circles that are just the right size — one crust on top, one on the bottom.
  • These little pies can be covered with foil and frozen. So I use a whole pound of lard and make as many as possible. Then, when we want fresh pie, take them out of the freezer and bake a few; no need to thaw them first.
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