Apple Pie Cookies
A fun twist on the autumn classic, these apple pie cookies pack all the flavour of a full pie into a tiny package. Perfect to enjoy with a cup of tea in the cooler weather.
Chill Time: 1 hour
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Special equipment: apple cookie cutter, stand or hand mixer and pastry brush
For the pastry:
312g pastry flour
195g bread flour
340g unsalted butter, cold
220g ice water
1 tsp kosher salt
For the Filling:
3 green apples
55g brown sugar
50g caster sugar
1 tsp orange zest
1 tsp cinnamon
1/2 tsp salt
14g butter, cold
1 egg, for egg wash
For the Pastry:
Use a stand mixer or your hands to meal the flours, butter, and salt together until pea size.
Add the water a bit at a time, you may not need all of it, and mix until just incorporated, but do not over mix!
Cover the dough with cling film and place in the refrigerator to chill for 1 hour.
For the Filling:
Preheat oven to 180C and prepare a baking sheet lined with parchment paper.
Peel, core and small dice the apples. Place the diced apples in a large bowl.
Add the brown sugar, sugar, cornstarch, orange zest, cinnamon and salt to the diced apples and mix to combine.
On a lightly floured surface, roll the chilled pastry out to the thickness of a pound coin. Using your apple cookie cutter, cut out as many apple shapes as you can.
Once all of your apples are cut out, begin to assemble your cookies. First, make your egg wash by breaking the egg into a small bowl and beating with a fork.
Grab one of the apple shapes and place a heaping teaspoon of your filling in the centre. brush a bit of the egg wash on all of the edges, then place another apple shape on top. Press down firmly along the edges with a fork to seal the cookie.
Once all of your cookies are assembled, brush them on top with the egg wash and sprinkle a pinch of Demerara sugar over the top.
Bake for 20-25 minutes, checking halfway, until they have a lovely golden colour and the bottoms are cooked.
Let cool before serving.
For a caramel apple cookie, add a drizzle of homemade or store bought caramel to the filling in each cookie.
If your pastry dough is getting difficult to handle, place it back in the fridge for 20 minutes to chill.
Do not be tempted to over stuff your cookies. Too much filling inside means it will all leak out the edges.