Get ready to transform your baking game with these irresistible Handheld Mini Apple Pie Cookies - the dessert that will make everyone forget about traditional pie! Imagine biting into a perfectly crisp, golden pastry that bursts with warm cinnamon-spiced apple goodness, all in a convenient, portable size. These adorable little treats are not just a dessert; they're a culinary experience that combines the comfort of homemade apple pie with the convenience of a cookie. Whether you're hosting a party, looking for a quick sweet treat, or wanting to impress your family with bakery-level skills, these mini pie cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, chilled
- 1/4 cup sugar
- 1/4 tsp salt
- 1 large apple, peeled and diced
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 egg (for egg wash)
Instructions
- Prepare the pie dough by combining flour, chilled butter, sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
- Add 2-3 tablespoons of ice water to the dough mixture and pulse until the dough just comes together. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- While the dough chills, prepare the apple filling. Peel and finely dice the apple into small, uniform cubes.
- In a small bowl, mix the diced apple with cinnamon and lemon juice, ensuring the apple pieces are evenly coated.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to approximately 1/8 inch thickness.
- Use a round cookie cutter or glass (about
- 5 inches in diameter) to cut out circles from the dough.
- Place a small spoonful of the apple mixture in the center of each dough circle, leaving a small border around the edges.
- Fold the edges of the dough over to create a half-moon shape, pressing the edges together with a fork to seal.
- Whisk the egg and brush the top of each mini pie cookie with the egg wash for a golden, glossy finish.
- Use a sharp knife to cut small venting slits on the top of each cookie to allow steam to escape.
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and crisp.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze for extra sweetness before serving.
Tips
- Keep your butter extremely cold when making the dough - this ensures a flaky, tender crust.
- Use a sharp cookie cutter or glass with clean edges to get neat, uniform cookie shapes.
- Don't overfill your cookies; too much apple filling can cause them to burst during baking.
- Make sure to seal the edges tightly with a fork to prevent filling from leaking.
- Allow the dough to rest in the refrigerator for the full 30 minutes to develop better texture.
- Use a crisp, slightly tart apple like Granny Smith for the best flavor balance.
- Let the cookies cool completely before storing to maintain their crisp texture.
- These mini pies can be stored in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
