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