Apple Pie Cookies

By: Chef Scott Wilson
By: Chef Scott Wilson

Ingredients


1 package prepared pie crust
2 large apples
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 egg, beaten
lemon juice, if needed

Directions

Roll out the prepared crust onto a cutting board. Using a 2-inch round cookie cutter cut out 15 rounds (depending on the size of your cutter you may get more or less). Repeat with the 2nd crust.

Mix the sugar and cinnamon in a small bowl and set aside. Preheat oven to 350 degrees.

After rinsing the apples, slice 1/4-in slice from the sides, top to bottom, while turning the apple after every other cut to get your slices. Sprinkle the slices with lemon juice to keep them from browning. Using a smaller cookie cutter (about 1-1/4 inch) cut out round of apple and toss with the cinnamon sugar. You will need the same number of apple slices as half of the pie crusts.

Take half of the pie dough rounds and place an apple slice onto the middle of each one. Then top with another round of pie dough. Using a fork seal the edges and then using a knife cut 3-4 slits into the top of each. Brush each “mini pie” with the egg wash and place the rounds onto a Teflon coated cookie sheet or a sheet lined with parchment paper. Sprinkle each with a little of the cinnamon sugar.

Bake the mini pies for 20-25 minutes until golden brown. Remove from oven when done and let cool on a wire rack and enjoy. Great served with vanilla ice cream.
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