Apple Pie Cookies Best Cookie Recipes

Apples with a good balance of acidity and sweetness are best for baking cakes. Honey chips, Granny Smith, Braeburn, Golden Delicious and Cortlans apples are all good choices. Use your favorite and enjoy! Never use red delicious…

HOW TO MAKE PIE DOUGH

Place all-purpose flour, sugar, salt and spices in a food processor. Give it some pulse before adding the butter.
Cut the cold butter into tablespoon-sized pieces and add to the flour mixture. Pulse a few times until the butter is in pea-sized chunks. In a small bowl, combine ice water and vodka. Drizzle the mixture into the processor while pulsing. If you can press the dough into one piece and keep it together, it’s done. If not, add another tablespoon of ice water. PS Vodka will take off, so don’t worry about adding it!
Transfer dough to a dough mat or other floured surface and knead 2 to 3 times to combine slightly. Gently press the dough into a 1-inch disc and cover with plastic wrap or a ziplock bag. Then put it in the refrigerator for about 30 minutes to an hour.

Best Cookie Recipes Apple

HOW TO MAKE APPLE PIE COOKIES

1. To make the caramel combine the sugar, salt, and cream in a small pot and heat over medium-low heat while whisking. Cook for 7-8 minutes until the caramel begins to thicken.

2. Once caramel has thickened and is bubbling remove it from the heat and pour into a bowl, then set it aside to cool off. Because this is getting baked in the cookies you don’t have to worry about crystallization.

3. Peel the apples then cut the flesh from the core and chop into smaller pieces. Don’t worry about chopping perfectly. You can drizzle some lemon juice on top of them to keep them from browning.

4. Once your apples are roughly chopped, put them in a bowl and add the sugar, spices and lemon juice. Toss them around to make sure they are evenly coated.

5. In a large skillet, melt the butter over medium-high heat. Add the apples and cook stirring until the sugar dissolves and it begins to simmer. Cover it up, reduce the heat to medium-low and cook until the apples soften, about 7 minutes.

6. Strain the apples in a colander over a medium bowl to catch all the juice. Give the colander a good shake to get as much liquid as possible.

7. Return the juices to the skillet, and simmer over medium- high heat until thickened and lightly caramelized, about 10 minutes. Toss the apples with the reduced juices and spices. Make sure everything is evenly coated. Go ahead and set them aside to cool completely. Once the apples are fully cooled, dump them out on cutting board and chop them up into small pieces then return them to the bowl.

8. Now to prepare the pie crust! Roll your pastry dough out to about ¼” thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top. First, cut your circles.

9. Use a ruler to help you cut straight lines for the lattice tops. You will probably need 6-7 small strips to drape over the top of each pie. Once you have all of your pastry dough cut out, it’s time to grab that apple filling! Place each base on a baking sheet and brush the caramel on top. Make sure you leave a boarder at the edge. Add about 1 tablespoon of the apple pie filling to the center of each circle and brush the edge with egg wash.

10. For the egg wash mix an egg and dash of cream in a small bowl. Brush the edge of the cookie with the egg wash then arrange the first rows of the lattice on top and brush with the egg wash. Place the perpendicular strips on top. Using the same size cookie cutter, cut and remove the excess pastry dough. Brush a final egg wash on and sprinkle with sugar (and cinnamon if desired) and bake at 350 degrees for about 20-25 minutes until golden brown.

Best Cookie Recipes

Ingredients
For the Filling:

2 tablespoons freshly squeezed lemon juice 30mL
3 pounds apples Honey crisp, Golden Delicious, Cortland, or Mitsu
2/3 cup sugar plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
1 pinch nutmeg
For the Dough:
2 1/2 cups flour plus more for rolling
4 tbs granulated sugar
1/2 tsp sea salt
16 tbs unsalted butter chilled
4 tbs ice water
2 tsp cinnamon
1 tsp all-spice
1/2 tsp ginger
For the Egg Wash
1 egg
1 tbsp cream
For the Caramel
1 cup brown sugar
5 tbsp butter unsalted
1/2 cup cream
1 tbsp vanilla extract
1 pinch salt generous

Instructions

For the Caramel
Combine ingredients in small pot and heat over medium-low heat while whisking. Cook 7-8 minutes. You will notice when the caramel begins to thicken.
Remove from heat and set aside.
For the Filling
Once your apples are roughly chopped, put them in a bowl and add the sugar, spices and lemon juice. Toss them around to make sure they are evenly coated. Now in a large skillet, melt the butter over medium-high heat. Add the apples and cook stirring until the sugar dissolves and it begins to simmer, about 2 minutes. Cover it up, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 8-10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.
For the Crust
In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. You can also whiz together in a food processor.
Shape into two disks, wrap in plastic and chill for 20 minutes.
Crack an egg into a small bowl and add a tablespoon of cream them mix well and chill until ready to use for egg wash.
Roll your pastry dough out to about 1/4″ thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.
Cut into circles.
Brush with caramel.
Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.
Arrange the lattice top and brush with egg wash again.
Cut and remove excess with the same round cutter you used for the base.
Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.