Apple Pie Cookies

These cute little apple pie bites have all the flavor of a full-size slice of everyone's favorite pie.

Ingredients: 

adapted from Smitten Kitchen

Note: 

You don't have to use the exact size of cookie cutters referenced below. You just want to make sure one is about 3/4-inch larger than the other so you'll have space around the apple discs to seal and crimp the dough.

Crust:
 2 1/2 cups (313 grams) all-purpose flour
2 tablespoons (25 grams) granulated sugar
1 teaspoon (4 grams) salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup very cold water

Filling/Assembly:

2-3 medium baking apples (I used Galas)
squeeze of lemon juice
1/3 cup (67 grams) sugar
1 teaspoon (2 grams) ground cinnamon
pinch fresh nutmeg
1 large egg
sanding sugar (optional)

Directions:

To make the pie dough: Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low just to combine. Add the butter and beat on low speed to cut it into the dry ingredients - the pieces of butter should be no bigger than small peas when you're finished. Add the water to the mixer and mix on low just until the dough starts to come together and there are no more dry bits in the bowl. Turn out onto your work surface and shape the dough into a ball. Divide in half, shape each half into a disc and wrap in plastic wrap. Refrigerate for at least an hour or up to 2 days.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Remove one disc of dough from the fridge. On a lightly floured work surface, roll the dough out until it is about 1/8 to 1/4-inch thick (the shape doesn't matter). Use a 2 1/2-inch round cookie cutter to cut as many rounds as possible from the dough. Transfer them to the prepared baking sheets and pop in the refrigerator while you repeat the process with the second disc of dough. Refrigerate all of the rounds until you finish prepping the apples.

Peel the apples. Starting from one outside edge, cut thin (1/8 to 1/4-inch) slices from the apple until you reach the core in the center. Repeat starting on the opposite outside edge. Using a 1 3/4-inch round cookie cutter, cut small discs from the apple slices. Add the apple discs to a bowl and top with the lemon juice, tossing to coat (this stops them from browning as quickly). In a small bowl, stir together the sugar, cinnamon and nutmeg.

To assemble the cookies: Brush one side of a round of dough with water (this helps seal the cookies). Grab one apple disc, and coat it in the cinnamon-sugar mixture. Place it on the dough round and top with a second round of dough. Press the edges to seal, then use a fork to crimp the edges. Repeat using the remaining dough rounds and apple discs.

Make egg wash by beating the egg with 1 teaspoon of water. Brush each of your apple pie cookies with the egg wash, then sprinkle them with the sanding sugar, if you're using it. Use a paring knife to cut slits in the tops of the cookies.

Bake for 25-30 minutes, or until the cookies are puffed and golden brown. Transfer the baking sheets to wire racks to allow the cookies to cool (that said, these are great warm so feel free to dig in as soon as they're cool enough that you won't burn your mouth!).

Makes: About 20-24 cookies

Source: traceysculinaryadventures.com

ng:
1 T. butter
2 1/2 c. peeled chopped apples
1/4 c. water
3 T. sugar
2 T. brown sugar
1 1/2 tsp. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. salt
pinch of nutmeg
pinch of ground cloves

Assembly:
Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
1 large egg
1/4 tsp. water
Sanding sugar (optional)


Directions
For the Filling:
1.  Melt butter in a saucepan over medium heat.  Add chopped apples, water, sugar, brown sugar, cornstarch, cinnamon, salt, nutmeg, and ground cloves.  Stir to combine.

2.  Gently simmer over medium-low heat for about 10 minutes, or until apples are tender and 'saucy' but still have some tender chunky pieces.

For the Assembly:
3.  Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick.  Use a 2 1/2 to 3 inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each 4-bite apple pie).

4.  Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).  Place about 2 measuring teaspoons of apple filling in the center of each round.  Top each with one of the remaining rounds.  Press the edges to seal each 4-bite apple pie, and then use a fork to crimp the edges.

5.  Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.  Brush each 4-bite apple pie with egg wash, being sure to get some egg wash over the entire surface of the pie.  (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash.  The egg wash gives them a nice golden brown color.)

6.  Sprinkle the tops with a pinch of sanding sugar, if using.  Use a small knife to cut slits in the top of each pie.

7.  Bake at 350 degrees for about 15 to 20 minutes, until crust is golden brown.  Remove to a wire rack to cool.

These are delicious warm or cold, and freeze very well.
Read more at http://www.thekitchenismyplayground.com/2012/10/4-bite-apple-pies-aka-apple-pie-cookies.html#8GTs6yv3t8ixgiEA.99