Apple Pie Cookies

These apple pie cookies pack all the comfort of a traditional apple pie into a convenient, handheld form. They combine flaky, buttery pie crust with a sweet, spiced apple filling, all baked into a single-serving treat.

Using store-bought pie crust and canned filling makes this recipe very quick to assemble. You can have these warm from the oven in under an hour, making them a great option for a last-minute dessert.

Why will you love Apple Pie Cookies?

Using pre-made pie crust and filling saves a significant amount of preparation time.

Cutting the dough into rounds creates uniform cookies that bake evenly and look neat.

An egg wash gives the cookies a beautiful golden shine and helps the coarse sugar stick to the crust.

Apple Pie Cookies Ingredients

• Apple Pie Filling: Canned filling is convenient, but you can use about 1.5 cups of your favorite homemade filling. Just be sure it’s cooled and not too runny.

• Pie Crust: Refrigerated, ready-to-roll pie crusts are easiest. You can also use a block of frozen puff pastry, thawed, for a flakier texture.

• Coarse Sugar: Turbinado or demerara sugar adds a nice crunch and sparkle. Regular granulated sugar can be used in a pinch.

• Egg Wash: A splash of milk instead of heavy cream works just fine for the egg wash. For a dairy-free version, you can use a plant-based milk.

Exact quantities are in the recipe card below.

How to Make Apple Pie Cookies

Step 1: Prepare the Dough and Filling

First, preheat your oven and line a baking sheet with parchment. Roll out one of the pie crusts on a lightly floured surface and cut out 3-inch circles. Arrange these on your baking sheet and get your apple filling ready to go.

Step 2: Assemble the Cookies

Spoon a small amount of apple filling onto the center of each dough circle. Roll out the second crust and cut either more circles for tops or thin strips for a lattice. Cover the filling and press the edges firmly with a fork to seal.

Step 3: Finish and Bake

Whisk together the egg and cream for the egg wash. Brush this mixture over the tops of the assembled cookies and sprinkle with coarse sugar. Bake until they are golden brown and the filling is bubbly, about 20 to 25 minutes.

What to Serve with Apple Pie Cookies

These are wonderful on their own, warm or at room temperature. For an extra treat, serve alongside a small scoop of vanilla ice cream.

Helpful Tricks for Apple Pie Cookies

If your apple pie filling has very large chunks of apple, it helps to chop them into smaller pieces before spooning them onto the dough.

For a very clean edge, you can press the round cutter over the sealed cookie one more time to trim any excess dough.

Don’t overfill the cookies, as the filling can bubble out and burn during baking.

Store-bought pie crusts vary slightly. The goal is to have enough dough for about 24 3-inch circles (12 bottoms and 12 tops).

How to Store and Freeze Apple Pie Cookies

Store leftover cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 375°F (190°C) oven for a few minutes to crisp them up. We do not recommend freezing the baked cookies as the crust can become soggy upon thawing.

Apple Pie Cookies Recipe FAQs

Can I use puff pastry instead of pie crust?

Yes, puff pastry will work and will create a lighter, flakier cookie. Follow the baking instructions on the puff pastry package, as the temperature and time may differ slightly.

Can I make these ahead of time?

Yes, you can assemble the cookies (without the egg wash) and refrigerate them on the baking sheet for up to 24 hours before baking. Add the egg wash and sugar just before they go in the oven.

My filling leaked out during baking. What went wrong?

This usually happens if the cookies are overfilled or the edges are not sealed properly. Make sure to use only about a tablespoon of filling and press the edges together firmly with a fork.

Apple Pie Cookies

These handheld treats feature a flaky pie crust filled with warm apple pie filling, all baked into a cookie-sized dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 1 can apple pie filling 20-ounce / 567g
• 2 refrigerated pie crusts from one 14.1-ounce / 400g package
• 1 large egg
• 1 teaspoon heavy cream or milk
• 1 tablespoon coarse sugar for sprinkling

Instructions

 

• Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• On a lightly floured surface, unroll one pie crust. Use a 3-inch (7.5 cm) round cutter to cut circles. Gather and re-roll scraps to get as many circles as possible. Place the circles on the prepared baking sheet.
• Spoon about 1 tablespoon of apple pie filling into the center of each circle. If the apple pieces are large, give them a rough chop first.
• Unroll the second pie crust. You can either cut more circles for solid tops (be sure to cut a small vent slit in each) or cut thin strips to create a lattice design.
• Cover the filling with the top crust or lattice strips. Press the edges firmly with a fork to seal completely.
• In a small bowl, whisk together the egg and heavy cream.
• Brush the egg wash over the top of each cookie. Sprinkle generously with coarse sugar.
• Bake for 20 to 25 minutes, or until the crusts are golden brown and the filling is bubbling at the edges.
• Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool further.

Notes

If your apple pie filling has very large chunks of apple, it helps to chop them into smaller pieces before spooning them onto the dough.

For a very clean edge, you can press the round cutter over the sealed cookie one more time to trim any excess dough.

Don't overfill the cookies, as the filling can bubble out and burn during baking.

Store-bought pie crusts vary slightly. The goal is to have enough dough for about 24 3-inch circles (12 bottoms and 12 tops).

Keyword apple, apple pie cookies, baking, cookies, pie