These apple pie cookies are a sure hit and a perfect use for apples in the fall. They look pretty on a cookie plate and taste great! If any apple mixture remains, it can be served warm over vanilla ice cream.
Ingredients
- butter: 0.25 cup
- apples, peeled and diced into 1/4-inch cubes: 4 piece
- brown sugar: 0.5 cup
- white sugar: 0.25 cup
- ½ teaspoons lemon juice: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- vanilla extract: 0.5 tsp
- salt: 0.25 tsp
- ground nutmeg: 0.25 tsp
- ground allspice: 0.25 tsp
- ground cloves: 0.125 tsp
- water: 2 Tbsp
- cornstarch: 1 Tbsp
- sheets pie crust pastries: 4 piece
- all-purpose flour: 1 tsp
- confectioners' sugar: 0.75 cup
- ground cinnamon: 1 tsp
- vanilla extract: 1 tsp
- ½ tablespoons milk: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
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Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
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Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over the apple mixture to create a lattice top.
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Flour a round cookie cutter or drinking glass. Press cookie cutter through the dough to create 12 round pies. Transfer to a baking sheet.
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Bake in the preheated oven until crust is cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
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Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through and golden brown, about 20 minutes.
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Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.
