Recipe: Dutch Apple Pie Cookies

Mrs. Fields Secrets Dutch Apple Pie Cookie
Apples are in season right now and I can’t get enough. I love them raw, I love them baked, I love them slathered with peanut butter or paired with a sharp cheese. I also love them in pie form. Today’s cookies are like a little apple pie in cookie form, which is incredible. They’ve got a nice crust on the bottom, a sweet chunky apple filling, a crispy crumble topping and a dusting of powdered sugar. Perfection! This recipe is also genius because you can either make it completely from scratch (more time consuming, but totally worth it), or else whip it together last-minute with some pre-made items from the grocery store. Win/win!

Dutch Apple Pie Cookies

for the crust:
1 1/4 cups flour
1/2 teaspoon salt
4 tablespoons cold butter
3 tablespoons shortening
3 tablespoons ice cold water
HINT: If pressed for time, use pre-made pie crust

for the filling:
3 large granny smith apples
1 teaspoon lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon apple pie spice
pinch of salt
1/2 cup applesauce
1/2 cup apple juice or cider
1 cup water
HINT: If pressed for time, used canned apple pie filling

for the topping:
1 cup packed brown sugar
3/4 cup flour
3/4 cup oats
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter, cut into small chunks
powdered sugar (for garnish)

Directions
For the crust:┬áIn a medium mixing bowl, mix flour and salt. Using your fingers or a pastry cutter, cut butter into the flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Use your hands to gently work the dough into a ball. On a floured surface, roll out the dough to 1/8″ thickness. Use a round cookie cutter or rim of a glass (about 3″ is right) to cut out as many circles as you can. Place circles on a parchment-lined or silpat-lined cookie sheet and place in the freezer while you prepare other ingredients.

For the filling: Peel, core, and dice apples into small chunks. Pour lemon juice on top and stir to give an even coat. In a large saucepan, combine applesauce, juice and water over medium heat. In a separate bowl, stir sugar, cornstarch, cinnamon, salt, and nutmeg together. Add sugar mixture to the pan and stir constantly until it reaches a boil. Boil for 2 minutes, stirring frequently, then add diced apples. Return to a boil, then lower heat to a simmer, cover, and allow to cook for 5-7 minutes, or until apples are tender. Chill for at least 30 minutes.

For the topping: In a medium bowl, mix all of the dry topping ingredients with a fork, then incorporate butter chunks with your fingers until mixture is combined and crumbly. Set aside 1 cup of the topping, then add to the chilled filling, stirring until just combined.

Assembly: Preheat oven to 375 degrees. Spoon a heaping tablespoon of filling on top of each dough circle. Spread out somewhat evenly, then top with 1 teaspoon of the reserved crumbly topping. Bake for 13-15 minutes, or until barely golden brown around the edges. Remove to a cooling rack, then top with a dusting of powdered sugar once cooled.
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