These cookies aren’t the most obvious reentry* point for spontaneous cooking. I could have made something from the market, something from a new fall cookbook, or something simple that would last us a few days, like a hearty stew.
Instead, I chose cutely. Cute in an unseemly way.Twee to the extreme. I’d tie a ribbon around them if I had any ribbon or the ability to tie it without yelling at it (true; I’m ribbon inept), erasing any sweetness in the gesture. I’m not sure what hit me.
I was craving apple pie one day because that’s what you do in October: you crave apple pie, the kind that comes out of the oven still gurgling under its vented lid, a trickle of juices making their way to the crimped edge, the kitchen smelling like fall blew up in it. . But I wanted my own pie, one that I didn’t have to share, and the obvious place to start would have been with hand pies.
But I’m nearing the end of the cookbook’s dessert section, and lordy, I don’t need any more butter-and-sugar-laden confections lying around, but short of denying oneself pie (crazy!) I wondered how tiny I could make them, and from there my mind latched onto the idea of cookie pies (or “cookie” pies, as my sidekick would call them).
Tiny, adorable cookie pies. I think I’ve finally lost it.
Before we go any further, let me state unequivocally that this is a pie for crust lovers, as the crust-to-filling ratio is off the charts. It’s also for people who don’t like their desserts to be overly sweet; the pie dough is mostly unsweetened (though I did increase it slightly), and the apples are simply dusted with cinnamon spice sugar. And there’s only a sliver of an apple. However, the flavor is unmistakably apple pie, especially when served warm. Oh, and you won’t believe the crust — without a heavy, wet fruit filling, it’s a mille-feuille of a cookie that expands like a tissue paper globe in the oven. To be honest, I had already talked myself out of sharing the first mini-batch by the time I put it in the oven.”There’s just too much work!”Extremely precious!”Always the critic, I muttered. But then I tried it — this token of apple pie — and realized that fall would have been slightly less awesome this year if it hadn’t been for it.
Apple Pie Cookies
Promise me that you will not play with soft pie dough here or anywhere else. The simplest way to master pie crusts is to decide from the start that you will not waste your time on the limp, stretchy dough. As soon as your dough softens, place it in the freezer for two minutes to chill it again. Soft dough is difficult to work with. It’s stretchy and doesn’t cut clean shapes; it gets sticky, which you compensate for by over-flouring; and that stickiness is those tiny bits of butter that will later disappear, melting before they hit the oven and sealing into zillions of buttery pockets. It will also irritate you and make you believe you are inept at working with pie dough, which you are not. You’re just hot-blooded, and the pie dough needs to chill for two minutes.
Yield: Yeah, so we started eating them before I counted but I’m going to say more than 24 and less than 30 2 1/2-inch (6 1/3 cm) cookies
Crust
- 21/2 cup (313 g) all-purpose flour, plus additional for dusting surfaces and dipping fork
- 2 teaspoons (25 grams) of sugar granules (doubled from my standard pie dough to make this more cookie-like)
- 1 tablespoon (4 grams)salt (table)
- two sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) of very cold unsalted butter
- 1/2 cup (118 mL) of very cold water (I pour 1 cup and add ice while working, then measure 1/2 cup from it as needed)
Filling
- 3 medium apples, plus whatever else you want to bake with
- Lemon juice squeeze (optional)
- 1/3 cup (67 grams) (67 grams)sugar granules
- 1 tablespoon (2 grams)cinnamon powder
- Several gratings nutmeg, fresh
- In your apple pie, add a pinch of any other spices you like.
To finish
1 large egg
Coarse or granulated sugar for garnish
Additional stuff
a couple of parchment-lined baking sheets rolling pin, an egg wash brush, a fork (for crimping and dipping), and a sharp knife (to make slits)Two different sizes of round cookie cutters2 1/2-inch and 1 1/2- to 1 3/4-inch round were used. You’ll want at least a 3/4-inch difference in the sizes because you’ll need the extra margin to crimp your dough.
Make your pie dough as follows:
In the bottom of a large, wide-ish mixing bowl, combine the flour, sugar, and salt. Work the butter into the flour with a pastry blender, two forks, or your fingertips until the largest pieces of butter are the size of small peas. (Unless you’re using a very strong pastry blender, which allows you to throw the sticks in whole, you’ll want to chop your butter into small bits first.)With a rubber spatula, gently stir in the ice water until a craggy mass forms. Place your hands in the bowl and knead it twice or three times to form a ball. Cut the dough in half. Wrap each half in plastic wrap and flatten slightly to form a disc. Refrigerate for at least an hour and up to two days.[Check out this post for even more detailed pie dough instructions!]
Meanwhile, gather the following items:
Arrange six small dishes in a row. Pour some water into the first one. Leave the second one empty; you’ll fill it with apples later. Mix the sugar, cinnamon, nutmeg, and any other spices you want in your pie, such as a pinch of cloves, in the third one. Place a small amount of flour in the fourth one to dust your surface and dip your fork for crimping. In the fifth, whisk together an egg and one teaspoon of water until smooth. Add some coarse or regular sugar to the last one, or whatever container you keep it in, for decorating the tops of the pies. You’re probably thinking I’ve gone insane by now, and you’re not far off.
Roll out your pie dough to about 1/8-inch thickness on a well-floured counter. Lift and rotate your dough as you roll it to ensure even distribution and that it does not stick anywhere.[More rolling advice is available here!]Cut as many rounds as you can from the dough using the larger of your two cookie cutters [mine was 2 1/2-inch]. Place them on parchment-lined baking sheets and place them in the refrigerator until needed. After you’ve finished the first packet of dough, repeat the process with the second packet.
Prepare your apples as follows:
Peel the apples. Cut thin (1/8-inch) slices from one side of the whole apple, stopping when you reach the core. Rep on the opposite side. Each side of my small-medium-ish apple yielded about 10 usable slices. Cut the apples into cute little discs that will fit inside your pie cookies using the smaller of your two cookie cutters (mine was about 1 2/3 inches). Place them in your second bowl, and cover them with a few drops of lemon juice if they’re browning too quickly.
Preheat oven to 350 degrees.
And now it’s time to assemble! Take your first chilled disc of dough and lightly dampen one side with water. This is to aid in the sealing process. Toss your first disc of apple in the cinnamon spice sugar. Place it on the bottom disk’s damp side. Place a second disc of dough on top; I found it easiest to seal it by picking it up (you’ll be glad your dough is cold and semi-firm; if it’s soft and sticky, chill it until it’s easy to pick up) and pressing the tops and bottoms around the apple with your fingers. Cut decorative slits in your “pies” on the floured counter. Flour your fork and use it to make a decorative crimp on the sealed edges. Brush with egg wash and sprinkle with coarse sugar. Place on a baking sheet to cool while you prepare the rest. You’ll be cursing your friendly food blogger right now for getting you into such an exacting cookie-making process, but trust me, the first couple are slow and the rest come together quickly.
Bake for 25 minutes, or until the apple pie cookies are puffed, bronzed, and very pie-like.(If this is your first batch, check them at 20 minutes to ensure your oven doesn’t get too hot.)Place on a cooling rack to cool before eating… oh haha. I had forgotten who I was speaking with. Make ahead: These will keep at room temperature for a few days, but not in my apartment.
You could also make a larger batch of these, except for brushing with egg and sprinkling with sugar, and freeze them until needed. Bake them straight from the freezer, adding only a few minutes to the baking time.
