We are all doomed.
Dooooooooooooooomed, I tell you!
We have pie COOKIES now.
Yeah, I know, right?
I mean, if you want to get technical it's just a tiny, flat pie...but who wants to get technical?
If it looks like a cookie then it must be a cookie.
I made Pecan Pie Cookies in the past, which were amazing by the way, but they weren't truly up to the "pie" name. They were more cookie than pie. But these evil little things....they are as close to pie as you can get without actually being pie.
I mean they have pie crust for a base.
Just like that.
Dutch Apple Pie Cookies
(Slightly adapted from The Food Pusher)
Pie dough (1/3 of THIS RECIPE)
(Or enough for a double pie)
4 medium granny smith apples, peeled, cored, diced
1 tsp lemon juice
2 cups water
3/4 cup sugar
3 Tbsp cornstarch
1/2 tsp cinnamon
1 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
1/2 tsp baking powder
1/2 cup butter, chilled, cut into cubes
1 - 2 Tbsp icing sugar
In a large bowl, toss apples and lemon juice. Pour water into a medium saucepan over medium heat. Combine sugar, cornstarch, cinnamon, nutmeg, and salt. Add to water and stir well.
Bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to boil. Reduce heat, cover and simmer until apples are tender, about 5 - 8 minutes. Scrape apple mixture into a bowl and place in fridge to cool.
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
Roll out pie crust to about 1/8" thickness. Use a 2" round cookie cutter (my cutter was 2.5") and cut out as many circles as you can. Place the circles on the prepared cookie sheet and chill in fridge until needed. Collect scraps and reroll to cut out more circles to add to the cookie sheet.
Prepare crumble topping: Mix together all crumble ingredients, except butter, with a fork. Add butter cubes to dry ingredients with your fingers. Mix until all the butter is incorporated and mixture forms coarse crumbs.
Mix in 1 1/2 cups of the cooled apple filling to the crumble topping. (Reserve remaining apple filling for another use.) (UPDATE - Click HERE for a tasty Apple Pie Bread Braid recipe to use up that extra filling!)
Place approx 1 Tbsp of the apple/crumble filling onto each of the round cookies. Try to get it in the center of the round as it does spread during baking.
Bake at 375 for 15 - 18 minutes, until bottoms are lightly browned. Remove from oven and transfer to cooling racks to cool completely.
When they are cool, shake a little icing sugar over the cookies to make them even more delicious.
I just have one thing to warn you about it. Well, other than the whole "you will be buying nothing but jogging pants for the rest of your life once you start making these" warning.
The flakier your pie crust, the more crumbly the cookie. My pie crust recipe is extremely flaky which results in having to just shove the whole cookie into your mouth in one bite to avoid it falling apart.
You could use store bought pastry - I find it way less flaky - or just handle your dough a bit more so it gets a tiny bit tougher.
These are dainty cookies.
Time for tea-type cookies.
Oh yeah...did I mention they were pie?
For some great links to more recipes and crafts, check out Adorned From Above