Description
These Easy Apple Pie Cookies combine the classic flavors of apple pie into a delightful, handheld treat. Featuring a tender, cinnamon-spiced vegan dough filled with a warm, sautéed apple filling and topped with a sweet glaze, these cookies are perfect for cozy fall baking or anytime you crave a comforting dessert with less fuss than a traditional pie.
Ingredients
Scale
Dough
- 1 1/4 cup (150g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon all-spice
- 1/4 teaspoon ginger
- 1/2 cup dairy-free butter, cold and cubed
- 2-4 tablespoons ice water
Filling
- 2-3 small apples, diced small (2 heaping cups diced)
- 1 tablespoon granulated sugar plus more for sprinkling on the cookies
- 1 tablespoon brown sugar, tightly packed
- 1/2 tablespoon fresh lemon juice
- 2 tablespoons (28g) dairy-free butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch of nutmeg
“Egg Wash”
- 2 tablespoons almond milk
- 1 teaspoon agave nectar
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon water
Instructions
- Make the Crust: Pulse together the dry ingredients in a food processor including flour, spices, sugar, and salt. Add the cold vegan butter and pulse until the mixture resembles sand. Gradually add ice water, one tablespoon at a time, until the dough holds together and forms a ball. Transfer to a floured surface, shape into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour. Alternatively, prepare the dough by hand by cutting butter into flour mixture until sandy, then adding ice water to form a cohesive dough.
- Prepare the Apple Pie Filling: Toss diced apples with granulated sugar and lemon juice in a bowl until evenly coated. In a large skillet over medium-high heat, melt the vegan butter then add the apple mixture. Cook for 2 minutes until sugar dissolves and mixture begins simmering. Cover, reduce heat to medium-low, and cook for about 7 minutes until apples soften and release juices.
- Strain and Thicken the Filling: Transfer the cooked apples to a colander set over a bowl to drain excess liquid. Press out as much liquid as possible. Pour the collected juice back into the skillet and simmer on medium-low until it thickens and caramelizes lightly, about 4 minutes.
- Combine Filling Ingredients: Return the drained apples to a bowl and mix with the reduced juice, vanilla extract, cinnamon, salt, and a pinch of nutmeg. Allow the filling to cool.
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while preparing cookies.
- Roll and Cut Dough: Divide the chilled dough in half. Roll one half to about 1/4 inch thickness on a floured surface. Cut circles using a pastry cutter or a cup. Return the other half to the refrigerator until needed.
- Apply Egg Wash: Combine almond milk and agave nectar in a small bowl. Brush each dough circle with the egg wash to help seal and give a golden finish.
- Add Filling: Spoon about 1 tablespoon of the cooled apple filling onto the center of each dough circle.
- Create Lattice Tops: Roll out the second half of dough to 1/4 inch thickness. Slice into strips to form lattice tops for the cookies. Arrange strips in a lattice pattern over the filling, then press edges together to seal. Trim any excess dough and crimp edges using a fork to secure.
- Final Egg Wash and Sugar: Brush the lattice tops with egg wash again and sprinkle each cookie with sugar for a sweet crust.
- Bake: Place cookies on a baking sheet and bake at 350°F for 20-25 minutes until the dough is lightly golden and cooked through.
- Prepare Glaze: While cookies bake, whisk together powdered sugar and water until smooth to create a simple glaze.
- Cool and Serve: Allow cookies to cool completely on a wire rack. Drizzle with glaze before serving for an extra touch of sweetness. Enjoy your apple pie cookies warm or at room temperature.
Notes
- Peeling the apples is optional; peeling will produce a smoother, more gooey filling, while leaving skins on adds extra texture.
- For a shortcut, store-bought pie crusts can be used, ideally two rolled out crusts for lattice and base.
- Store leftover cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing these cookies is untested but may work; feedback on freezing results is welcome.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
