Handheld Mini Apple Pie Cookies

Handheld Mini Apple Pie Cookies

Boy do I just love apple pie! I think I could eat it everyday in a perfect world. One where I could enjoy the golden flaky crust, sweet, slightly tart apples, and some vanilla ice cream piled high into a plate. Yep, I’d eat this each and every day if my thighs wouldn’t expand wider than they already are.

Totally wishful thinking on my part!

Anyhow, since apple season is in full swing around here, I decided to spend my Sunday making some from scratch apple treats. I’ve been doing so much baking lately that my family thinks I’m trying out for The Next a Great Baker! Sometimes my creations are so good and other times they are gross! Thankfully the handheld mini apple pie cookies I made today were actually great! They actually borderline mini pies but are about the size of cookies hence the name. Think of a mini apple pie that you could easily pack in your lunch…yep, those are these little babies!

I made my double pie crust from scratch using vegetable shortening. To make the little circular cut outs I used a ramekin because it was the perfect diameter.Making sure my surface was well floured also worked wonderfully. These handheld apple pie cookies were soo darn good, and the perfect size for lunches, kids, and snacks. One is plenty filling and a good way to control portions. This was my first times making them so small, but they will be a regular occurrence during the next few weeks.

Want to make these? Here is what you’ll need bad how to make these pies: ( yields 8 cookies)

Crust:

• 2 cups all purpose flour
• 1 pinch if kosher salt
• 2/3 sticks of vegetable shortening
• 4 tablespoons of ice water

Egg wash:

• 1 egg
• 3 tablespoons piping hot water

Filling:

• 1 teaspoon fresh squeezed lemon juice
• 2 shredded Granny Smith apples shredded. Remove excess moisture from apples by squeezing the shreds between a kitchen towel, or a few paper towels.
• 2 tablespoons of sugar divided
• 2 tablespoons of cinnamon divided
• 1 1/2 tablespoons of flour & some extra for rolling out the dough.

Directions:

Pie Crust:

• Combine flour, salt; mix well.
• Add in shortening bad mix until crummy, slowly add in ice water. Refrigerate dough in a large disc for at least one hour.

Pre-heat oven to 375

Line a baking sheet with parchment paper

Peel, core and shred apples

Add flour, lemon, 1/2 the cinnamon, and 1/2 the sugar to apples, mix well. This will be your filling.

Remove pie crust dough from the refrigerator roll it out to about 1/4 inch thickness and then punch out your circles using a glass or ramekin they is 2-3 inches in diameter, repeat.

Add filling to each bottom circle.

Then add the top circle to form a closed pocket. Use a fork to crimp the edges; repeat.

Mix hot water, and egg to make a wash which you will brush each pie with. Sprinkle remaining cinnamon and sugar over each pie cookie.

Bake for 25 minutes or until slightly golden brown.

 

Enjoy these cookies with a nice glass of milk, on the go, or even with some ice cream. They are so delicious and  sure to please!

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