These apple pie cookies are a sure hit and a perfect use for apples in the fall. They look pretty on a cookie plate and taste great! If any apple mixture remains, it can be served warm over vanilla ice cream.
Ingredients
Icing
- ¾ cup confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ½ tablespoons milk
- ¼ cup butter
- 4 apples, peeled and diced into 1/4-inch cubes
- ½ cup brown sugar
- ¼ cup white sugar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 sheets pie crust pastries
- 1 teaspoon all-purpose flour
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
Step 3
Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
Step 4
Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over the apple mixture to create a lattice top.
Step 5
Flour a round cookie cutter or drinking glass. Press cookie cutter through the dough to create 12 round pies. Transfer to a baking sheet.
Step 6
Bake in the preheated oven until crust is cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
Step 7
Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through and golden brown, about 20 minutes.
Step 8
Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.
Cook’s Note:
The "scraps" from cutting out the cookies can also be baked and drizzled with icing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 234 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat4g | 20% |
Cholesterol5mg | 2% |
Sodium210mg | 9% |
Total Carbohydrate28g | 10% |
Dietary Fiber2g | 7% |
Total Sugars11g | |
Protein2g | |
Vitamin C1mg | 6% |
Calcium12mg | 1% |
Iron1mg | 6% |
Potassium55mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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