Apple Pie Cookies (Mini Apple Crumb Pies)
These apple pie cookies (or mini apple crumb pies) have a thin layer of homemade pie dough, spiced apple filling and buttery brown sugar crumble topping. Baked in a muffin pan, they're the perfect two-bite apple treat.
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Equipment
- 2 Standard Muffin Pans with 12 Cups Each (plus non-stick paper liners)
- 2 1/4 inch round cutter
- Rolling Pin
Ingredients
Crust
- ½ recipe Pie Dough (one single pie crust)
Apple Filling
- 1 ½ - 2 lbs honey crisp or granny smith apples (3 large or 6 small)
- ¼ cup granulated sugar
- 1 ½ tbsp all-purpose flour
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
Crumble
- 1 ½ cups all-purpose flour
- ⅓ cup old-fashioned rolled oats
- 6 tbsp light brown sugar
- 3 tbsp granulated sugar
- ⅛ tsp coarse Kosher salt
- 6 tbsp unsalted butter, melted
Instructions
Pie Dough
- Prepare 1/2 recipe pie dough, enough for a single pie crust.
- Wrap the pie dough and refrigerate until needed, up to three days, or freeze for up to 3-6 months.
Filling
- Peel and core the apples, then finely dice them into 1/4 inch pieces.
- In a saucepan, combine the diced apples, sugar, lemon juice, flour, and spices. Over medium to medium low heat, cook the apples until they begin to soften, and the juice is thick and syrupy. If the apples seem to need more moisture, you can add a small splash of water, but don't add too much.
- Refrigerate the filling to cool it completely, or until ready to assemble the cookies, for up to three days.
Topping
- In a bowl, combine the flour, oats, brown sugar, granulated sugar, salt and butter, until moist and crumbly.
- Set aside until needed.
Assembly and Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven. Line your muffin pans with 24 non-stick paper liners.
- On a floured surface, roll out the pie dough thinly, about 1/8 inch thick. Use a 2 1/4 inch round cutter to cut as many circles of dough as you can, then reroll the scraps and cut those, too, to get 24 circles.
- Place the circles of dough into the paper muffin cups. Pre-bake the dough for about 5-7 minutes, until lightly golden brown.
- Divide the apple filling between the cups, spooning it on top of the crust. Then sprinkle the crumble topping over the filling.
- Bake the cookies/pies for about 25-30 minutes, until the topping is golden brown.
- Cool the cookies for at least one hour (refrigerating them helps to set up the filling) before pulling off the papers.
Notes
This dessert is best enjoyed the same day it's made. By the second day, the crumble topping will be a little soft and soggy.
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