So Here’s the Story—Why I Make These Apple Pie Cookies

Okay, so you know how some days you just need a taste of fall even when it’s July (or, like, you remember you’ve still got apples left over from Thanksgiving that aren’t completely mushy)? That’s exactly how Apple Pie Cookies landed in my kitchen. One crisp afternoon, the kids asked for pie, but… I was absolutely not about to roll out crust, fuss with lattices, and do the whole “magazine photo shoot” thing. So—tada! Cookies it was. Honestly, the first batch was more like apple lumps than cookies, but that didn’t stop anyone from devouring them. Since then, I’ve tweaked, swapped ingredients when we run low, and now these are almost a family legend. My neighbor even asked me for the recipe, so you know it must be good! (Although, she’s also the one who thinks putting pickles in mac and cheese is normal, so I dunno…)

Why You’ll Love Making Them (Or At Least Not Regret It)

I make these whenever I want pie flavor without the hassle. The crust didn’t always behave (seriously, I once rolled it so thin they turned out more like crackers)—but nobody seemed to notice but me. My family goes nuts for these, especially on rainy Saturdays, or whenever I say “no, we’re not making a whole pie, but…”. They do taste like actual pie, which is kind of magic, but in a cookie that just fits in your hand. Honestly, they disappear faster than you’d think. Sometimes I sneak one for breakfast, and I don’t even feel guilty. And if your kitchen gets as warm as mine after baking, hey, it just encourages everyone to eat them warm while standing around gossiping. Highly recommend.

What You’ll Need (And What I Sometimes Wing It With)

2 medium apples (I use Granny Smith, but I’ve 100% used whatever looked least sad in the fridge)
1 tablespoon lemon juice (or, if I’m out, orange juice from that tiny carton in the back—works just fine!)
80g (about 1/3 cup plus a smidge) sugar, divided—I just eyeball this sometimes
1 teaspoon ground cinnamon (I love the strong stuff, but any will do)
1/4 teaspoon nutmeg (I skip this if I can’t find it, to be honest)
1 tablespoon cornstarch (if you forget this, the filling just gets stickier)
2 ready-made pie crusts (or use your favorite homemade one—my gran swore by Pillsbury, but who am I to judge?)
1 egg, beaten (for brushing—sometimes I just use milk if I’m out of eggs)
2 tablespoons butter (salted, unsalted, whatever—you do you)
Optional: Raw/turbinado sugar for sprinkling (makes ‘em look all fancy)

How I Put These Together (and When I Usually Start Snacking)

Preheat oven to 180°C / 350°F. Or if you’re like me, set it and then realize you forgot ten minutes later. Line two sheets with parchment paper.
Peel, core, and dice the apples into small bits (think pea-sized, though if some are bigger, who cares?). Toss them with lemon juice, half the sugar, cinnamon, and nutmeg. This is where it smells like my grandma’s house.
Pop the apples in a saucepan over medium heat, add butter, and cook around 5 minutes until soft (I sometimes wander off and let them get a bit caramelized—no biggie, it’s still tasty). Stir in the cornstarch, cook another minute. Let this cool down a little—you don’t want melty pie crust.
Roll out your pastry onto a lightly floured counter. If it cracks, just squish it back together. Use a glass, biscuit cutter, or whatever you’ve got to cut out circles, about 3 inches across (that’s roughly palm-sized for my mitts).
Dollop apple filling in the center of half the circles—try not to overload them or you’ll have lava later. Top each with another round of dough, crimp edges with a fork, and poke a couple tiny holes up top for steam. At this step, sometimes I get ambitious and do cute lattice tops (honestly, only when I’m showing off).
Brush with egg wash (or that splash of milk), sprinkle with remaining sugar and raw sugar if you’re feeling extra. Last chance to sneak a taste of that apple filling—cook’s treat.
Bake 18–22 minutes, until golden brown. Don’t panic if some filling leaks, it’s all part of the charm.
Cool for a little while (if you can), then enjoy. Or as I do, burn your mouth because patience is not my strong suit.

A Few Things I Learned Along the Way

If you use too much filling, goodbye to tidy cookies—hello, apple puddles. Not disastrous, just sticky.
Chill the dough a bit if it gets too soft. Actually, sometimes it’s even better then.
I’ve forgotten the egg wash a couple times; sure, they’re more “rustic” but still gone in a flash.

Variations That Worked (Mostly)

Chopped pecans with the apples—nutty bite, why not?
Mixing in a spoonful of caramel sauce. Dangerously sweet, in the best way.
Tried dried cranberries once; jury’s still out.
Swapped pie crust for puff pastry—it puffed up so much half of them exploded! Kids loved it; I’m on the fence.

Don’t Have a Gadget? No Problem

If you don’t have a biscuit cutter: I usually grab a mug or even an empty can (cleaned, obviously). As for that fancy parchment paper—sometimes I just oil the tray and cross my fingers, but parchment does make things easier (nobody likes glued-on cookies).

How to Store These (If They Make It That Far)

I keep mine in a tin or just wrapped up on the counter; they’re good for maybe two days. They’re still decent on day two, but honestly, in my house, they vanish in under 24 hours. If you want to get technical about it, you could refrigerate them, though the crust gets a tad chewy. Popping them in the oven for a couple mins brings ‘em right back.

How I Like to Serve (And a Weird Tradition)

Weirdly, my family likes these warmed up with a scoop of cinnamon ice cream (vanilla works too, if that’s your jam), and one cousin INSISTS on dunking his in coffee. Hey, to each their own.

Pro Tips I Learned the Hard Way

Don’t rush sealing the edges; I did once and the filling ran away. So now I really press the fork in—twice.
Let the filling cool before assembly. I tried once when it was hot; gooey mess is an understatement.
And actually, don’t try mini ones for a crowd—they’re too fiddly, I thought I was clever, turns out I just got flour everywhere.

You’ve Got Questions? Here’s What Folks Have Asked Me

Can I freeze these?
Yep, you can. Just cool them completely first, then stick ‘em in a container. They’ll need five-ish mins in the oven to revive.
Do I have to peel the apples?
Honestly, sometimes I’m too lazy. If you slice thin, the skins really aren’t bad. But if you’re going for “proper,” peel away.
What’s the best apple variety?
I usually start with Granny Smiths but if I’m scraping the barrel (literally), anything but Red Delicious is fair game. They get a bit mushy.
Can I make these gluten free?
Probably! I’ve got a gluten-free neighbor who did it using GF pie crust. She said they were great, though they fell apart a bit more.
Where do you get that ice cream?
Usually from Jeni’s Splendid Ice Creams (not an ad, just obsessed). Or try homemade if you’re up for it; I use the no-churn recipe here.
Could I add other fruit?
Sure! I tried pears once, it was… interesting. Apples are still my fave, but no rules here.

And, hey, if you ever get distracted and burn half a batch, join the club. At least your house will smell fantastic. Anyway, let me know how your cookies turn out—unless they disappear before you get the chance, ha!

Apple Pie Cookies