I'm not sure if its the flaky-buttery crust or the gooey-cinnamon-sugar filling, but I love apple pie.
So when I saw this Apple Pie Cookie recipe at Smitten Kitchen, I just had to try it.
It's a dieters dream; portion controlled sweets!
Lets be honest, eating six small cookies is about the same if not more than a slice of pie.
That's why these are the perfect edible Xmas gift for your neighbors or coworkers. They are too dangerous to keep all to oneself.
2 1/2 cups all purpose-flour
2 tablespoons granulated sugar
1 teaspoon salt
2 sticks unsalted butter, very cold
1/2 cup water, very cold
3 medium apples
1/3 cup granulated sugar
apple pie spice(found here)
1 large egg
sprinkle of sugar
Chop butter into small chunks. (If the butter is a little warm, put it in a bowl and replace in refrigerator for a few minutes.) Whisk flour, sugar and salt in a the bottom of a large bowl. Using a pastry cutter or two forks, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in ice water with a rubber spatula, mixing it until a craggy mass forms. Knead it with your hands two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disk. Chill in the fridge for at least an hour and up to two days.
Roll out pie dough onto a well-floured counter. You want the dough to be thin, about 1/8-inch thick. Lift and rotate your dough as you roll it, to ensure that it rolls out evenly and it doesn't stick. Use a cookie cutter and cut out the cookies. Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them. Repeat with the second packet of dough.
Peel apples. Slice apples from one side of the whole apple, stopping when you hit the core. Repeat on opposite side. Once you have apple slices from all apples place on a cutting bored and chop into very small pieces (see picture above). Put apple pieces in a bowl and mix in the apple pie spice. If at any point the apples begin to brown you can squeeze on a little lemon juice.
Preheat oven to 350.
Grab the first tray of chilled dough from fridge and lightly dampen it on one side with water. Using a spoon, add about a teaspoon of filling to the middle of half the cut out dough cookies. Be careful not to add too much filling or it will seep out the sides while the cookies are baking. Place a second piece of dough on top of the cookies. Cut decorative slits on your cookies using the tip of a knife. Dip a fork in flour and use it to crimp the sides of the cookies.
Brush on a little egg wash (one egg beaten with one teaspoon of water) and sprinkle with sugar.
Place baking sheet back in the refrigerator and prepare second sheet of dough.
Bake for about 25 minutes, or until the cookies are puffed and bronzed. Cool on a cooling rack.