Tuesday, September 18, 2012

Dutch Apple Pie Cookies

We are all doomed.
Dooooooooooooooomed, I tell you!
Know why?
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.
Pie cookies.
Just like that.

Dutch Apple Pie Cookies
(Slightly adapted from The Food Pusher)

Bottom Layer
 Pie dough (1/3 of THIS RECIPE)
(Or enough for a double pie)

Apple Filling
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
pinch nutmeg
pinch salt

Crumble Topping
1 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
pinch nutmeg
pinch salt
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 


  1. You are funny. :) Thanks for the shout-out, and it is so nice to see that someone else can replicate my recipe in their own kitchen. They look just right. I'm also glad that you adore them as much as I do. Bring on the jogging pants1 :)

    1. Loved these! Thanks again for sharing the recipe :)

  2. As soon as I saw this, I looked at the ingredients list and decided' "Screw dinner! I'm making pie cookies!"

  3. It's apple season here and I'm looking forward to living in my jogging pants for a while as I plan on making these throughout the season! (:

  4. These look so good. I want one for breakfast, but alas, I will stick to my diet. Thanks so much for linking with Adorned From Above's link Party.
    Debi @ Adorned From Above

  5. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
    from Wednesday until Sunday.
    Hope to see you there.
    Debi Bolocofsky
    Adorned From Above

  6. Great idea, you are sooo imagination Plus Jo. It truy is apple season, so much more apples to do and need ideas. These should be freezeable? I've just made a batch of dough to make some pies with all the coming Fall apples. So Thanksgiving here, it would be really cool to stock on these babies. I wouldn't put the icing sugar on, say if frozen, bring back to room temp. Maybe warm them and add the icing sugar. You know WHY put the icing sugar on. They will be soooooooooo delicious. Why add alllllllllllllllllllllll that calories. You girls are truly so fun to read up on each day. Pat R

    1. Thanks Pat :) I'm sure these would freeze up fine.

  7. These Dutch Apple Pie Cookies look amazing!!! Thanks for linking them up to my Sweet Wednesday Link Party!


    1. Hey Jo and Sue, tomorrow night I'll be posting my Top 5 Features from last week's SWLP and your Dutch Apple Pie Cookies are one of them! Congrats and stop by to grab a "Featured" Button! Have a Sweet Week, Heather ~ MySweetMission.net