Description
These Easy Apple Pie Cookies combine the flavors of a classic apple pie into a delightful handheld treat. Featuring a flaky dairy-free crust filled with a cinnamon-spiced apple mixture and topped with a sweet glaze, these cookies are perfect for dessert or an indulgent snack. With simple ingredients and straightforward steps, you can enjoy the warm, comforting taste of apple pie in cookie form.
Ingredients
Scale
Dough:
- 1 1/4 cup (150g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon all-spice
- 1/4 teaspoon ginger
- 1/2 cup dairy-free butter, cold and cubed
- 2-4 tablespoons ice water
Apple Filling:
- 2-3 small apples, diced small (2 heaping cups diced)
- 1 tablespoon granulated sugar plus more for sprinkling
- 1 tablespoon brown sugar, tightly packed
- 1/2 tablespoon fresh lemon juice
- 2 tablespoons (28g) dairy-free butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch of nutmeg
Egg Wash and Glaze:
- 2 tablespoons almond milk
- 1 teaspoon agave nectar
- ¾ cup powdered sugar
- 1 tablespoon water
Instructions
- Make the Dough: In the bowl of a food processor, pulse together the flour, cinnamon, all-spice, ginger, sugar, and salt until combined. Add the cold dairy-free butter and pulse until the mixture resembles coarse sand. Slowly add ice water, one tablespoon at a time, pulsing until dough holds together and forms a ball. Transfer to a floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. (Alternatively, this can be done manually with a pastry cutter.)
- Prepare the Apple Filling: In a medium bowl, toss the diced apples with granulated sugar and lemon juice until evenly mixed.
- Cook the Apples: Heat a large skillet over medium-high heat and melt the dairy-free butter. Add the apple mixture and cook, stirring often, for 2 minutes until sugar dissolves and mixture simmers. Cover, reduce heat to medium-low, and cook for 7 minutes until apples soften and release juices.
- Drain and Reduce Juice: Transfer apples to a colander over a bowl to catch juice. Press apples gently and remove excess liquid. Return juices to skillet and simmer over medium-low until thick and caramelized, about 4 minutes. Toss the apples with the thickened juice, vanilla extract, cinnamon, salt, and nutmeg. Set aside to cool.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Roll and Cut Dough: Remove chilled dough and cut in half, returning half to refrigerator. Roll the first half to 1/4 inch thickness and cut circles using a pastry cutter or cup.
- Brush Dough with Egg Wash: Combine almond milk and agave nectar. Using a pastry brush, brush each dough round with the mixture.
- Assemble Cookies: Spoon about 1 tablespoon of apple filling onto each dough round. Roll out remaining dough to 1/4 inch thickness and cut into strips to create lattice tops. Arrange lattice over filling, press edges to seal, and crimp with a fork. Brush tops with additional egg wash and sprinkle with sugar.
- Bake Cookies: Place cookies on a baking sheet lined with parchment and bake for 20-25 minutes, until dough is lightly golden.
- Prepare Glaze: While cookies bake, whisk powdered sugar and water in a small bowl until smooth icing forms.
- Cool and Glaze: Allow cookies to cool completely on a wire rack. Drizzle with glaze and serve.
Notes
- Peeling the apples is optional. Peeling results in a smoother filling, while leaving skins on adds texture.
- Store-bought pie crust can be used as a shortcut; two crusts will be needed and rolled out accordingly.
- Store leftover cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing the cookies has not been tested, but it might work. If tried, feedback is appreciated.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
