Hamdi Saidani This Pioneer Woman Apple Pie Cookies recipe is a flaky and buttery recipe, which is made with refrigerated pie dough and fresh apples. It’s a no-fuss take on the classic, ready in about an hour.
Pioneer Woman Apple Pie Cookies Recipe Ingredients
For the Filling:
- 3 Tbsp. salted butter
- 2 apples, peeled and diced
- 1/2 cup packed light brown sugar
- Juice of 1/2 lemon
- 2 Tbsp. apple juice or cider (or use water)
- 1 Tbsp. cornstarch
For the Assembly:
- 1 (14-oz.) package refrigerated pie dough (2 crusts)
- All-purpose flour, for dusting
For the Glaze:
- 1/2 cup powdered sugar
- 2 to 3 teaspoons heavy cream
- 1/8 teaspoon ground cardamom (optional)
How To Make Pioneer Woman Apple Pie Cookies
- Make the Apple Filling: In a medium saucepan, melt the butter over medium-high heat. Add the diced apples and cook for 3 to 4 minutes, until they start to soften. Stir in the brown sugar and lemon juice. Bring the mixture to a simmer and cook for another 3 to 4 minutes, until the apples are soft and the liquid is reducing.
- Thicken the Filling: In a small bowl, whisk together the apple juice and cornstarch to create a smooth slurry. Add this to the pan and cook, stirring, for one more minute until the mixture thickens. Remove from the heat and let the filling cool.
- Prep the Oven and Crust: Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out one of the pie crusts into a 12-inch round.
- Cut the Crusts: Use a 3-inch round cutter to cut out about 14 small rounds for the cookie bottoms. Arrange them on the prepared baking sheet. Roll out the second piece of pie dough and cut it into 1/2-inch-wide strips for the lattice top.
- Assemble the Cookies: Place 1 tablespoon of the cooled apple mixture in the center of each dough round. Lay 2 parallel strips of dough on top, then lay 2 more strips perpendicular to the first to create a simple lattice.
- Bake Until Golden: Trim the edges of the lattice strips and use a fork to press and seal the edges of each cookie. Bake for 18 to 20 minutes, until the crust is golden brown. Let the cookies cool on a wire rack.
- Make the Glaze and Serve: In a small bowl, whisk together the powdered sugar, heavy cream, and optional cardamom until smooth. Drizzle the glaze over the cooled cookies.
Recipe Tips
- How do I keep the filling from leaking out? The most important step is to not overfill the cookies. Use only about 1 tablespoon of filling per cookie. Sealing the edges firmly with the tines of a fork is also crucial to keep the delicious filling inside.
- Can I make the filling ahead of time? Yes, this is a great time-saver! You can prepare the apple pie filling, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days.
- What are the best apples for apple pie cookies? A firm, tart apple like a Granny Smith is the perfect choice. It will hold its shape when diced and cooked, and its tartness provides a wonderful balance to the sweet filling and glaze.
- How do I get a flaky crust? Since this recipe uses a refrigerated pie dough, the work is already done for you! Just be sure to keep the dough chilled until you are ready to roll it out, and don’t overwork it.
What To Serve With Apple Pie Cookies
These are a perfect handheld treat that are delicious on their own. They are a wonderful addition to a dessert platter or for an afternoon snack. They pair perfectly with:
- A scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- A drizzle of salted caramel sauce
How To Store Apple Pie Cookies
- Room Temperature: Store the cooled and glazed cookies in an airtight container at room temperature. They are best eaten within 2 days, as the crust will soften over time.
- Refrigerate: For longer storage, you can keep them in an airtight container in the refrigerator for up to 5 days.
Apple Pie Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use homemade pie dough?
Yes, absolutely! Your favorite recipe for a double-crust pie will work perfectly as a substitute for the refrigerated dough.
Why is my filling runny?
A runny filling is almost always because the cornstarch was not cooked long enough. You must bring the mixture to a simmer after adding the cornstarch slurry to allow it to fully activate and thicken the apple juices.
Can I use a different fruit?
Yes. This recipe would be a wonderful base for other fruits. Finely diced pears or peaches would be a fantastic substitute for the apples.
Try More Pioneer Woman Recipes:
- Pioneer Woman Apple Cranberry Pie Recipe
- Pioneer Woman Peach Slab Pie Recipe
- Pioneer Woman Chocolate Chess Pie Recipe
Pioneer Woman Apple Pie Cookies Recipe
Description
A charming and easy-to-make hand pie that tastes just like a classic apple pie, featuring a simple apple filling and a lattice top made from refrigerated pie dough.
Ingredients
Instructions
- Make the filling: In a saucepan, melt butter and cook the diced apples until they soften.
- Stir in the brown sugar and lemon juice and simmer for 3-4 more minutes.
- Thicken the filling by stirring in a slurry of the apple juice and cornstarch; let it cool.
- Preheat oven to 350˚F. Roll out one pie crust and cut out 3-inch rounds for the cookie bottoms.
- Roll out the second crust and cut it into thin strips for the lattice.
- Place a tablespoon of the cooled apple filling in the center of each round. Create a lattice on top with the dough strips.
- Trim the edges and seal them with a fork. Bake for 18-20 minutes until golden.
- Whisk the glaze ingredients together and drizzle over the cooled cookies.
Notes
- u003cliu003eThe most important tip for this recipe is to let the apple filling cool completely before assembling the cookies; this prevents the crust from becoming soggy.u003c/liu003eu003cliu003eUsing a refrigerated, store-bought pie crust is a fantastic shortcut that makes these mini pies incredibly easy.u003c/liu003eu003cliu003eDon’t overfill the cookies, and be sure to seal the edges well with a fork to prevent the filling from leaking out during baking.u003c/liu003eu003cliu003eYou must let the cookies cool completely before adding the glaze, otherwise the glaze will melt and become transparent.u003c/liu003e
Pioneer Woman Apple Pie Cookies Recipe
