Whip up a batch of apple pie cookie goodness with fresh apples from the orchard and store bought pie crust.
While these are PERFECT for Friendsgiving and Thanksgiving treats – they are also perfect for all autumn events and occasions. These cookies are delicious to serve chilled but they are also fantastic warmed up a little bit. It is an extra sweet treat to add vanilla ice cream and a sprinkle of cinnamon for a fancier dessert experience.
Do apple pie cookies taste like real apple pie?
Because they are basically made from the same ingredients, the answer is YES! They are pretty much like mini flat apple pies served in the form of cookies.
Should the apples be peeled for the cookies?
They can be but they do not have to. Peeling the apples will create a smoother bite because the peels tend to be tough and chewy. However, some people like their cookies and pie that way!
Ingredient for Homemade Apple Pie Cookies
These are delicious with fresh apples. You can used whatever kind is your favorite. Get creative and try different ones to see which you love the most.
- 1 package (2 crusts) – refrigerated pie crusts
- 3 T unsalted butter
- 2 medium apples, peeled and diced
- ½ c brown sugar
- 2 T lemon juice
- 2 T water
- 1 T cornstarch
- ½ c powdered sugar
- 3 T heavy cream
Directions for Apple Pie Cookie Recipe
Preheat the oven to 350 degrees. Preper you baking sheets by lining with parchment, set aside.
In a medium sauce pan, combine the diced apples and the butter. Heat over medium heat for about 5 minutes or until the butter has melted.
Add in the lemon juice and brown sugar. Continue to heat over medium and cook for an additional 5-10 minutes or until the apples are tender.
Meanwhile, in a small bowl, combine the water and cornstarch.
Add the cornstarch mixture to the tender apples and stir constantly for a minute. The apple liquid mixture should be thick. Allow to cool until cookies are ready to assemble.
Carefully unroll the pie crusts. Using a 3 inch round cookie cutter, cut as many rounds as you can out of one crust. Save the scraps and reroll and cut out as many rounds as possible. In total, you should have 12-14 cookies.
With the remaining pie crust, use a pizza cutter to cut ¼ or so inch strips.
Lay about half of the strips on your work surface with at least half an inch between each strip.
Flip every other strip up and lay another strip perpendicular to the other to start your lattice. Replace the strips that were flipped up. Take the strips that were not flipped the first time and flip them up, out of the way. Place another new strip perpendicular and lower the strips again. Repeat until you’ve used all the strips of crust.
Using a rolling pin, gently roll the lattice to press the pieces together.
Use your round cookie cutter to get as many lattice pieces as possible. Save the scraps and continue to reroll and cut until you’ve got enough lattice pieces for your bottom rounds.
Place about one tablespoon’s worth of the apple filling in the center of the whole round crust.
Place a lattice piece on top and use the prongs of a fork to press the two crusts together to create a seal.
Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool before drizzling with icing.
To create the icing – in a small bowl, combine the powdered sugar and heavy cream. Drizzle the icing over the cookies.
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I would really love to hear what you think about this delicious apple pie cookie recipe! If you try it out, I would sure like to see it! Share on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest! #LauraKellyDesigns
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Cheers and Love,
Laura
Apple Pie Cookies
Delicious apple pie cookies that are just like mini flat personal apple pies
Ingredients
- 1 package (2 crusts) - refrigerated pie crusts
- 3 T unsalted butter
- 2 medium apples, peeled and diced
- ½ c brown sugar
- 2 T lemon juice
- 2 T water
- 1 T cornstarch
- ½ c powdered sugar
- 3 T heavy cream
Instructions
Preheat the oven to 350 degrees. Peper you baking sheets by lining with
parchment, set aside.
In a medium sauce pan, combine the diced apples and the butter. Heat over medium heat for about 5 minutes or until the butter has melted.
Add in the lemon juice and brown sugar. Continue to heat over medium and cook for an additional 5-10 minutes or until the apples are tender.
Meanwhile, in a small bowl, combine the water and cornstarch.
Add the cornstarch mixture to the tender apples and stir constantly for a minute. The apple liquid mixture should be thick. Allow to cool until cookies are ready to assemble.
Carefully unroll the pie crusts.
Using a 3 inch round cookie cutter, cut as many rounds as you can out of one crust. Save the scraps and reroll and cut out as many rounds as possible. In total, you should have 12-14 cookies.
With the remaining pie crust, use a pizza cutter to cut ¼ or so inch strips.
Lay about half of the strips on your work surface with at least half an inch between each strip.
Flip every other strip up and lay another strip perpendicular to the other to start your lattice. Replace the strips that were flipped up. Take the strips that were not flipped the first time and flip them up, out of the way. Place another new strip perpendicular and lower the strips again. Repeat until you’ve used all the strips of crust.
Using a rolling pin, gently roll the lattice to press the pieces together.
Use your round cookie cutter to get as many lattice pieces as possible. Save the scraps and continue to reroll and cut until you’ve got enough lattice pieces for your
bottom rounds.
Place about one tablespoon’s worth of the apple filling in the center of the whole round crust.
Place a lattice piece on top and use the prongs of a fork to press the two crusts together to create a seal.
Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool before drizzling with icing.
To create the icing - in a small bowl, combine the powdered sugar and heavy cream.
Drizzle the icing over the cookies.