Apple Pie Cookies

Ingredients

• 2Granny Smith apples, peeled and diced into small pieces
• 180 mlwater
• 67 ggranulated sugar
• 16 gcornflour
• 7.5 mllemon juice
• 2.5 mlground cinnamon
• 1 boxrefrigerated pie crust
• 1 largeegg
• 15 mlwater
• 25 g, optionalcoarse sugar

Instructions

1. 1

   Make the sauce

   In a medium saucepan over low heat, bring 180 ml water, the cornflour, granulated sugar, cinnamon and lemon juice to the boil, stirring constantly.

2. 2

   Thicken the sauce

   Keep stirring for 3–4 minutes, until the sauce thickens.

3. 3

   Cook the apples

   Add the diced apples, stir, and simmer for 8–10 minutes.

4. 4

   Cool the filling

   Take the saucepan off the heat and leave the apple mixture to cool.

5. 5

   Prepare the oven

   Preheat the oven to 190°C and line a baking sheet with baking parchment.

6. 6

   Roll the base

   On a lightly floured surface, roll out one pie crust until smooth.

7. 7

   Add the filling

   Spread the cooled apple mixture evenly over the crust.

8. 8

   Cut pastry strips

   Roll out the second pie crust on a lightly floured surface and slice it into thin strips.

9. 9

   Make the lattice

   Arrange the strips in a lattice pattern over the apple filling.

10. 10

    Cut the cookies

    Use a round cookie cutter or biscuit cutter to cut out the cookies, then place them on the prepared baking sheet.

11. 11

    Brush and sprinkle

    Whisk the egg and 15 ml water together in a small bowl. Brush the egg wash over the cookies and sprinkle with coarse sugar.

12. 12

    Bake until golden

    Bake for 15 minutes, or until the cookies are golden brown.

What are apple pie cookies?

Apple pie cookies are small pastry treats inspired by the classic American fruit pie, with spiced apple filling enclosed in a hand-held shape. This version uses a lattice top to show off the filling and give each piece the look of a miniature pie.

Granny Smith apples bring a tart flavour that balances the sugar and cinnamon. Cooking them first makes a cohesive filling that is easier to portion onto the pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 1g protein, 20g carbs, 4g fat.

The pastry and added sugar supply most of the carbohydrates, while the crust and egg contribute most of the fat; the egg provides a little protein. Pair a cookie with yoghurt or another protein-rich food and some fruit for a more balanced plate.

Build a thick apple filling

Cornflour: stirred into the water, sugar, cinnamon and lemon juice, it thickens the sauce before the apples are added. Keep stirring as the mixture heats so it thickens evenly.

Apples: small, evenly diced pieces cook through during the 8–10-minute simmer. Let the filling cool before spreading it, so it is easier to handle on the pastry.

Work with the pastry

Lightly flour the surface before rolling each crust, using only enough flour to stop it sticking. Roll the base smoothly so the filling can be spread in an even layer.

Cut the second crust into strips and arrange them across the filling in a lattice. Keep the strips thin enough to fit neatly over the small cookies.

Cut and finish each piece

Cutter size: use a round cookie or biscuit cutter to make the portions from the topped pastry. Arrange them on the lined baking sheet after cutting.

Egg wash: whisk the egg with 15 ml water and brush it over the pastry tops. Coarse sugar is optional, but adds a crisp, sparkling finish.

Watch for colour

The oven should be at 190°C before the cookies go in. Bake for 15 minutes, checking for a golden-brown top as the visual cue that they are ready.

Avoid judging the filling by its appearance through the lattice alone; the recipe’s stated doneness cue is the pastry colour.

Serving ideas

Serve the cookies once they have cooled enough to handle, so the filling is less likely to spill when picked up. They work as a small dessert or an afternoon treat.

For a fuller dessert plate, pair one with a spoonful of yoghurt or a scoop of ice cream. Keep the accompaniment separate so the pastry stays crisp.

Recipe notes & tips

• Dice the peeled apples into small, similar-sized pieces so they cook evenly.
• Stir the sauce constantly while bringing it to the boil to help prevent lumps.
• Cool the apple filling before spreading it over the pastry.
• Use a lightly floured surface so the pie crust rolls smoothly without sticking.
• Line the baking sheet with baking parchment before cutting out the cookies.
• Use the golden-brown pastry as the cue that the cookies are ready.

Variations

• Add nutmeg: mix a little into the cinnamon-spiced filling for another warm spice note.
• Use a different apple: choose another firm apple if Granny Smiths are unavailable.
• Leave off the topping sugar: omit the coarse sugar for a less crunchy finish.
• Change the cutter: make smaller or larger rounds, keeping an eye on the baking time.
• Serve with yoghurt: add a spoonful alongside the cookies for a cool contrast.

Common mistakes to avoid

• Lumpy sauce: stir constantly as the mixture heats and thickens.
• Uneven apple pieces: dice them to a similar small size so they simmer consistently.
• Warm filling: let the apple mixture cool before spreading it over the crust.
• Sticky pastry: lightly flour the work surface before rolling each crust.
• Loose lattice strips: arrange the pastry strips neatly over the filling before cutting the rounds.
• Pale pastry: bake until the tops are golden brown, using 15 minutes as the recipe’s guide.

How to store

Once cooled, store the cookies in an airtight container in the fridge and eat within 3 days. Reheat briefly in an oven until warmed through; this helps the pastry regain some crispness.

Frequently asked questions