Apple Pie Cookies: Handheld Genius

I grew up with the Queen of Pie Crust.

Yes, I am, in fact talking about my mother. She makes one phenomenal pie crust, which means she makes one mean pie. What kind of pie? Pick any kind - it's out of this world.

As such, I fully blame her for what I like to refer to as my "Pie Problem". Pie Problem: A nice way to say that I will immediately inhale any pie within a mile radius of my body. It's somewhat shocking and frightening, actually. Just ask my boyfriend.

So as much as I love making pies at home, I try not to have entire full-size pies lying around because, as much as I try to convince myself otherwise, they won't last more than two days. Pie for breakfast, lunch, dinner, dessert, midnight snack… you get the idea.

That's why these little Apple Pie Cookies are such a brilliant idea for someone with a Pie Problem. They're all of the flavors and textures of apple pie, shrunk down into a two-bite package. You don't even need to bake all of them at the same time – you could certainly freeze some of the unbaked cookies, then bake them off from frozen when you need a few bites of pie.

Another benefit to the "Honey I shrunk the pie" situation? The crust-to-filling ratio is positively phenomenal. I can get the most out of my momma's flaky pie crust with just a hint of cinnamony apple filling and a lot of flaky layers.

As if I needed an excuse to eat more pie crust.

You can certainly use your favorite pie crust recipe for this or your favorite store-bought crust. For anyone intimidated by making a homemade pie crust, check out my step-by-step tutorial to see just how little stress can be involved and give my Flaky Tender Pie Crust recipe a try.

We just love apple pie! Don't believe us? You've got to check out these apple pie cupcakes from Kristan and Tracy's homemade apple pie filling too.

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Apple Pie Cookies Recipe

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Ingredients

• 2 refrigerated pie crusts, or homemade recipe that makes enough for a double crust pie
• 2 medium apples, peeled and shredded
• squeeze of lemon juice
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons all-purpose flour
• 1/2 teaspoon cinnamon

For the Egg Wash:

• 1 egg
• 2 tablespoons water

For Topping:

• 1/4 teaspoon cinnamon
• 1 1/2 teaspoons granulated sugar

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 
2. Shred apples into a bowl. Squeeze out as much water from the apples and discard, returning apples to the bowl. Add the lemon juice, 1 1/2 teaspoons of sugar, flour, and 1/2 teaspoon of cinnamon to the apples. Stir to combine. Set aside.
3. Roll out pie crust. Using a cookie cutter, cut out and even number of 2 1/2 to 3-inch circles.
4. In a small bowl, whisk together the egg and 2 tablespoons of water. Brush egg wash onto half of the pie crust circles. Spoon about a teaspoon of the apples into the center of the brushed circles, then top with the remaining circles. Press the edges together then crimp the edges with a fork.
5. Place cookies on the prepared baking sheet. Brush the tops with the egg wash. In a small bowl, combine remaining cinnamon and sugar. Sprinkle over the tops of the cookies, then cut small slits into the top of each cookie to allow steam to escape.
6. Bake for 25-30 minutes or until golden brown. 

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