Apple Pie Cookies

Ingredients

• 794 g (28 oz; 2 boxes, 4 pie dough circles)frozen ready-made pie dough
• 595 g (21 oz)canned apple pie filling
• to tastecaramel sauce, such as ice cream topping
• 1 largeegg
• 1 teaspoonwater
• 1 teaspoonground cinnamon
• 2 teaspoonsgranulated sugar

Instructions

1. 1

   Prepare the trays

   Heat the oven to 175°C (350°F). Line insulated baking sheets with baking parchment or silicone baking mats.

2. 2

   Thaw the dough

   Thaw the pie dough according to the packet instructions.

3. 3

   Separate the apples

   Tip the apple pie filling into a bowl. Lift the apple pieces out of the sauce with a fork, leaving most of the extra sauce behind; there is no need to wipe the apples.

4. 4

   Chop the apples

   Cut the apple pieces into small chunks with a knife.

5. 5

   Smooth the dough

   Unroll 2 pie dough circles and press any cracks back together.

6. 6

   Cut the bases

   Use a 6.4 cm (2.5-inch) round cutter to cut out cookie bases and set them on the prepared baking sheet. Keep the dough scraps aside.

7. 7

   Add the caramel

   Dollop ½–1 teaspoon of caramel into the centre of each dough round. Avoid adding too much, as it will spread during baking.

8. 8

   Add the apples

   Place 1 tablespoon of chopped apple on top of the caramel on each base.

9. 9

   Cut the lattice strips

   From the 2 remaining pie dough circles, cut strips about 1.3–2.5 cm (½–1 inch) wide with a pizza cutter or knife. Cut each strip into thirds or quarters.

10. 10

    Mix the egg wash

    Beat the egg and water together in a bowl with a fork. Lightly brush around the edge of each dough round.

11. 11

    Top the cookies

    Lay 4 strips vertically and 4 horizontally over each cookie. Make sure strips reach the edges to help keep caramel from seeping out during baking. The strips do not need to form a true lattice.

12. 12

    Trim the edges

    Press the round cutter over each mini pie to trim away excess strips. Run a finger around the edges to tidy the dough.

13. 13

    Brush and sprinkle

    Lightly brush each cookie with egg wash. Mix the cinnamon and sugar, then sprinkle the mixture over the tops.

14. 14

    Bake until golden

    Bake for 25–30 minutes, or until the pastry is golden brown.

15. 15

    Cool the cookies

    Remove the cookies from the oven and leave them to cool.

What are apple pie cookies?

These cookies are little pastry rounds filled with apple and caramel, topped with strips of dough. They take their flavour cues from American apple pie, while the small format makes them easy to serve as individual treats.

Ready-made pie dough keeps preparation straightforward, and lifting the apples out of the filling helps avoid excess sauce. The loose pastry-strip topping gives them a pie-like look without requiring a full lattice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 2g protein, 22g carbs, 8g fat.

The pastry supplies most of the carbohydrates and a good share of the fat, while the apple filling and caramel add further carbohydrates. The egg contributes a little protein, but these cookies are primarily a sweet pastry treat; pair one with plain yoghurt or serve it after a meal with a source of protein.

Keep the filling tidy

Apple filling: lift the fruit out with a fork and leave most of the sauce in the bowl. Chop the apples small so they sit neatly on the bases.

Caramel: use just ½–1 teaspoon per cookie. A modest dollop is less likely to run over the edge as it heats.

Work with thawed pastry

Thawing: follow the packet directions so the dough is pliable enough to unroll and cut. If it cracks, smooth the seams before cutting the bases.

Scraps: keep the trimmed dough aside while assembling. The recipe uses the other two circles for topping strips, so make the most of those before tidying the edges.

Build a secure top

Egg wash: brush around each base before laying on the strips. This helps the pastry pieces adhere where they meet.

Edges: place strips right across the perimeter, then press the round cutter down to trim them flush. A neat edge helps contain the filling.

Look for golden pastry

Baking: allow 25–30 minutes at 175°C (350°F), checking towards the end of the range. The main visual cue is pastry that has turned golden brown.

Cooling: let the cookies cool after baking so the hot filling can settle before serving.

Serve as a small treat

These are well suited to a dessert platter or an afternoon snack. Serve them plain, or add a small scoop of ice cream if you would like a more substantial dessert.

Because the filling and caramel are sweet, a lightly sweetened or unsweetened accompaniment can keep the overall serving from feeling overly rich.

Recipe notes & tips

• Keep most of the apple filling sauce behind when lifting out the fruit.
• Chop the apples small so the filling fits comfortably beneath the pastry strips.
• Use a light hand with the caramel to reduce the chance of seepage.
• Press together cracks in the dough before cutting out the bases.
• Brush the edges lightly with egg wash so the top strips can stick.
• Start checking for golden pastry at the 25-minute mark.

Variations

• Add nutmeg: mix a small pinch into the cinnamon sugar for a warmer spice note.
• Use pear filling: swap in canned pear pie filling and chop the fruit into small pieces.
• Try salted caramel: use salted caramel sauce for a sweet-salty contrast.
• Make a true lattice: weave the pastry strips over and under one another before trimming.
• Add chopped pecans: scatter a few finely chopped pecans over the apple before adding the strips.

Common mistakes to avoid

• Too much sauce: the bases can become soggy; lift out the apples and leave most of the sauce behind.
• Oversized apple pieces: they can make the tops difficult to close; chop the fruit into small chunks.
• Too much caramel: it can spread during baking; measure ½–1 teaspoon for each cookie.
• Loose topping strips: they may shift or let filling escape; brush the base edges with egg wash and place strips along the perimeter.
• Dough that cracks: it is harder to cut clean rounds; smooth the cracks after unrolling.
• Removing them too soon: the pastry may not be golden; bake for 25–30 minutes and use the colour as your cue.

How to store

Once cool, store the cookies in an airtight container in the fridge for up to 3 days. Reheat briefly in a low oven until warmed through; the pastry may soften during storage.

Frequently asked questions