Apple Pie Cookies... and a gluten-free version.

Apple Pie Cookies... and a gluten-free version. I'm sorry I don't intend on posting too many dessert recipes one after another... but I've had a few sitting in my draft that I should post. So bear with me as I "clean" my draft folder.

If you remember I posted a make-ahead pie crust recipe some time ago... a pie crust you could store in the freezer for future use. Well, I wanted to show you what I ended up doing with half the batch. I made these apple pie cookies last year, for a church Christmas hymn sing, but I'm finally getting around to posting the recipe.

The idea of making apple pie cookies might not be so new, as I'm sure many of you have seen apple pie cookie recipes floating all over the internet. Personally, I've always wanted to make them. I thought they were the cutest of things:).

Since I always make my own pie crust, I ended up using my homemade version, but this recipe can easily made with any pie crust really. You can use a ready-made store bought pie crust, or even use your own pie crust recipe that's special to you... maybe handed down from your mother or grandmother. The recipe I use is an all-butter crust...  which makes for a tender and flaky pastry-like crust.

I love adding a nut filling to my apple pies, as it gives it extra flavor and a bit of texture. It also holds the bottom of the pie crust from getting too soggy. I applied the same idea when making these pie cookies, but you can certainly skip the nut filling if you want... or you can add a bit of caramel.

While you can make simple, round, double-crusted apple pie cookies, I rather like the lattice look. It makes the cookies look a bit more elegant... more pastry-like, rather than cookies. But feel free to make the cookies without the lattice top.

And since I also made a gluten-free version, I thought to post that as well. The lattice for the GF apple pie cookies was quite a bit harder to make. I'd recommend crisscrossing the lattice part, without interweaving them, or even skipping the lattice part completely and using just round pie circles(double-crust). The GF crust is much more fragile... prone to breaking, and giving you a headache:).

Hopefully, the apple pie cookie idea is seen in this post, my intention was not to make it look too complicated:).... because it really isn't.  They're just mini apple pies... flatter... to take on the form of cookies. You'll  have a few scraps from the cutouts, but you can bake them as is, or place the scraps in x-small muffin tins.... makes really good mini "tarts". Of course, you can skip the cutouts and  make one large lattice apple pie cookie. Actually, I thought of  making one large cookie myself... but I'd probably call it an apple pie tart:).... especially if you cut it in wedges. Maybe next time. Hope you enjoy...    

You will need: makes about 20 ( 2-3 inch) apple pie cookies

Ingredients For Making Pie Cookies:

2 pie crusts
apple pie filling
nut filling, or can use a caramel filling
cinnamon, nutmeg sugar
raw sugar crystals
icing, optional
beaten egg for brushing top of pie cookies

Nut Filling: For one regular apple pie cookies recipe. Will need to make another 1/2 of the recipe for a GF version 

1/2 cup ground walnuts
1 TBS brown sugar, or to taste
1 TBS beaten egg
1/8 tsp vanilla

Apple Filling: will need only 1/2 of the filling to make the regular apple pie cookies recipe... can freeze the rest or use the rest to make the GF version below

2 large apples*
1 TBS cornstarch
4- 5 TBS sugar
2-3 TBS lemon meyer juice
1/2 tsp vanilla extract
1/4 tsp cinnamon
* I used 1 large fuji apple + 1 large pink lady apple= 4 1/2- 5 cups sm. dice apples

Directions:

Make Nut Filling:
1. Beat egg, and remove 1 TBS beaten egg and place in a bowl. Reserve the rest of the egg for brushing the top of the cookies.
2. To the 1 TBS beaten egg, add the ground walnuts, brown sugar and vanilla. Combine all ingredients. Set aside. This nut filling makes enough for just the regular pie  cookies, but if you would like to make a gluten-free version, then you will need to make another 1/2 a batch. Set aside.

Make Apple Filling: 
1. Peel and cut apples in small dice pieces( 1/4 inch or so)... you should have about 5 cups.
2. In a medium saucepan, add diced apples, cornstarch, sugar, and cinnamon. Heat on med-low and mix ingredients until combined. Cook, stirring often... till apples slightly soften and thicken. This will take about 10 -12 minutes or so. Taste filling, adjust for sweetness and add the lemon juice. Stir in the vanilla. Set aside.


Make Cinnamon Sugar + Icing:
1 TBS sugar+ 1/4 tsp cinnamon+ a few gratings of nutmeg
Powdered sugar+ a bit of water + lemon/vanilla extract to drizzling consistency

Assemble Apple Pie Cookies:

• Preheat oven to 375 deg F
• Line a cookie sheet with parchment paper.

1. Roll out one pie crust to about 12 inches in diameter... or so. 

2. Spread nut filling on bottom of crust... all the way to the edge.

3. Place about 1 cup of the diced apple filling and spread on top of the nut filling. You will have some apple filling leftover. You may freeze the rest for another use,  or use it to make another small batch of GF pie cookies , as I did.

4. Roll out second pie crust to about 12 inches and cut 1/2 inch strips. Place strips in lattice design on top of the apple filling. 

5. Brush lattice top with beaten egg, sprinkle with cinnamon sugar, can add a bit of raw coarse sugar as well, if desired.

6. Using a 2 1/2- 3 inch sharp round cookie cutter, cut out cookies... making sure to leave as little a space between cutouts to maximize the number of cookies you get.

7. Place cookies on parchment lined cookie sheet. With scraps, I like to use a mini muffin tin and bake them... this way I don't waste the scraps and turn them into mini muffin pie scraps.  You can see this in the GF version photos below.

8. Bake in preheated 375 deg F oven for 20-25 minutes or until golden.

9. If you like, you can drizzle some cookies with a powdered sugar icing. 

Gluten- Free Apple Pie Cookies

Note: It is best to keep pie crust cold, as it is difficult to work with if dough is soft. And use a bit of GF flour to dust work surface as you roll out dough.

You will need:

1 GF pie crust recipe, 4 pieces, rolled in 6 inch circles

1 cup diced apple pie filling

1/2 nut filling(recipe above)

Directions:

• Preheat oven to 375 deg F
• Line a cookie sheet with parchment paper

1. Cut pie crust in 4 pieces. You will need to work with smaller pieces, as the crust is quite fragile. Roll out one piece of the dough to about 6 inch or so.

2. Spread about 2 tablespoons or so of nut filling on crust, then add about 1/2 cup of apple pie filling and spread it to the edge.

3. Roll out another 6 inch pie crust, cut in strips and form lattice top.... 

Now, I must admit this was quite challenging as the dough breaks easily. I used a knife to lift up the strips and had many broken pieces. In the end it turned out ok. It's doable, but if you want to make it easier, you can opt to cut out small shapes and use those instead or even placing another rolled out crust on top as you would when making regular pies(w/out any lattice work). 

4. Brush top with beaten egg, sprinkle with cinnamon sugar, can add a bit of raw coarse sugar as well, if desired.

5. Using a 2 1/2- 3 inch sharp round cookie cutter, cut out cookies... 

6. Place cookies on parchment lined cookie sheet.

7. Repeat the process with the other 2 pieces. 

8. With scraps, I like to use a mini muffin tin and bake them... this way I don't waste the scraps and turn them into mini muffin pies. 

9. Bake in preheated 375 deg F oven for 15 minutes or so... or until golden.

10. If you like, you can drizzle some cookies with a powdered sugar icing.

French Apple Pie

French Apple Pie... This morning, my husband requested an apple pie. He offered to peel and core the apples... too sweet of him, so I couldn't say no:). I always use the same pie crust recipe.... an all butter crust Sometimes, I do a regular apple pie filling, with the usual apples, sugar, and cinnamon. But, this time I decided to do another variation.

 I saw this particular variation in a cookbook about 10 years ago. I copied it down and have made it from time to time, just because it is so good! So, if you like nuts in your desserts, you might like this type of filling... a twist to the regular classic apple pie filling.

I noticed that the nut filling on the bottom also helps to keep the crust crispier and prevents it from getting soggy. We like this version a lot...actually my husband requests this all the time!:) I like to put a bit more apples than the recipe states...that's because I just LOVE apples! I pile them high. Hope you enjoy...

TIP: I sometimes cook the apple pie filling in a large pot...just until apples are softened a bit and release some of their liquid and starts to thicken. I then place the apple filling on top of the nut filling and bake it. This step just helps with the apple filling cooking through and the crust not burning.

Helpful Info:

For a more basic reference on all sorts of pies/tarts and various crusts, you can click here.

An additional reference for pies and tarts can be found here

You will need: Unbaked 9-inch double crust pastry... I used my own pie dough recipe I posted earlier.

NUT FILLING
3/4cup Ground walnuts
2 TBS Brown sugar, firmly packed
1 TBS Milk
2 TBS Beaten egg (use the rest to glaze the top crust before baking)
1/4 tsp Vanilla (I usually add a bit more...I've even added almond flavoring)
1/4tsp Fresh lemon juice
1 TBS Butter or margarine,


APPLE FILLING
5-6 cups peeled and sliced apples(granny smith,braeburn...)
1 tsp fresh lemon juice
3/4 cup granulated sugar
1/4-1/3 cup flour (depends on what kind of apples you are using ...some have more water)
1 tsp cinnamon
1/4 tsp nutmeg
2 TBS butter

*sometimes I like to grate some lemon/orange peel and add some vanilla to the filling.

Directions :
1. Heat oven to 425 degrees F.
2. Line 9-inch pie pan with one of the unbaked crusts.


TO MAKE NUT FILLING:
1.Combine nuts, brown sugar, milk, egg,vanilla, lemon juice and butter.

2. Spread evenly over bottom of unbaked pie shell.

TO MAKE APPLE FILLING:
1. Place apples in a large bowl. Sprinkle with lemon juice.
2. Combine granulated sugar, flour, cinnamon, and nutmeg. Sprinkle over apple slices. Toss to coat.

3. Spoon over nut filling. Dot with butter.

4. Moisten pastry edge with water.
5. Place top crust onto filled pie. Fold top edge under bottom crust. Flute.
6. Cut slits in top crust for escape of steam.
7.Decorate if desired and glaze with remaining egg.

8. Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if you put more apples like I did)...just make sure the filling is not watery but rather thickened and bubbly.
9. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn.
10. Cool until barely warm or to room temperature before serving.

Pie By The Yard

This recipe was given to me by my sister. The recipe is actually from a mennonite collection(Mennonite Girls Can Cook blog). It is a wonderful and quick alternative to an apple strudel. The dough is quite flaky and buttery...

Dough Ingredients:

• 2 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 1 teaspoon salt
• 2 egg yolks
• enough buttermilk to make 3/4 cup with the egg yolks in the cup.
• I also add a half packet of vanilla sugar.(My addition to the original recipe)

Directions:
1. Mix together the flour and the soda and the salt.
2. Cut the butter into the flour mixture.
3. Add the yolk and the buttermilk which has been stirred together.
4. Stir together with a fork as well as you can.
5. Turn the dough onto the countertop and form into a ball.
6. Flatten into a disc and put it in the refrigerator for an hour.
7. Peel and slice enough apples to make 8 cups.
8. Toss the apples with 1 1/2 tablespoons minit tapioca (or you can use some cornstarch)
9. Add 3/4 cup sugar. ( At this point I also add some cinnamon (2tsp). vanilla or even some grated peel (lemon or orange... you may omit.)
10.Set aside.

Preheat the oven to 375 F

1. Divide the dough into two pieces.
2. Line two cookie sheets with parchment paper
3. Roll each piece of dough roughly the size of the cookie sheet.
4. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
5. Divide the apple mixture between the two pieces of dough.
6. Fold first one long side over and then the other and then fold the ends onto the top last.
7. Take the two egg whites and beat them until soft peaks form.
8. Using a pastry brush, spread the egg white over top the pies. Bake for 35 to 40 minutes or until golden brown.

Glaze Ingredients:

1 cup icing sugar
2 tablespoons hot water
a drip of vanilla

Directions:
1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.

2. Let cool completely and then slice.