|Sharp cheddar cheese on Apple Pie is my favorite way to eat Apple Pie|
One dessert I can always count on my husband loving is Apple Pie. It is my go to if I have a special request of him, if I possibly broke something like the bathroom sink (oops!), or just to let him know that I love him. Well today was one such day, however; I did not want to go with the traditional ‘Pie’. I had seen several different applications of apple pie on Pintrest and had decided that I would try to make anApple Pie Cookie. The only problem was I could not find a recipe that did not require store bought pie crust or pie filling. So I decided that making a pie filling could not be that hard so I set out to experiment and make my own (not til I was almost done did it cross my mind that I probably could have looked up a recipe on how to make apple pie filling).
When chopping my apples I did allow some varying size so there would be more texture to the cookies. The key to cooking the apples is just until the larger pieces just start getting soft, you don’t want to over cook them as they will turn to apple sauce.
The result was quite satisfying and they were really cute! A tiny apple pie. I used a doughnut cutter and did circle cookies. The down side of this is there is either a lot of waste from making the circles Or your ‘pies’ look like someone has taken bites out of half of them in an effort to reduce waste. I thought they tasted quite delicious, although my husband said that there needs to be more cinnamon, but he likes the cinnamon to clean out his nasal passages when he eats the apple pie.
|I had some help cutting the lattice strips|
APPLE PIE COOKIES
Heat oven to 350
Bakes 17-19 minutes
Apple Pie Filling
7 Granny Smith Apples (pealed and chopped small)
2T Lemon Juice
1T Corn Starch
1/3C Brown Sugar
2 1/4C Flour
8-10T Cold Water
Peel and chop apples, add the Lemon Juice to help apples from browning and Water, cook on medium heat stirring often for about 10 minutes or until larger pieces are just tender, add dry Cornstarch and mix in. (This is acting as the thickening agent) Take off heat and allow to cool completely.
Add Cinnamon and Brown Sugar
Make Pie crust
Add Flour and Salt. Stir to combine. Add Shortening and cut in until you have a crumb looking mixture. Slowly sprinkle 1T of water at a time to the mixture stirring together with a fork, repeat this until mostly combined. Take you hand (remove any jewelry from hands so it does not get pastry in it) and finish combining crust. Be careful not to mess with it too much as it will make the crust chewier and less flaky. Divide pastry into a 2/3 and 1/3 ball, wrap in plastic wrap and flatten. Place in refrigerator to chill so handling of pastry will be easier. Allow to chill until filling is ready.
Once filling is cooled, take smaller of the two balls of dough and placing the unwrapped dough between two sheets of plastic wrap roll out to about 1/8inch thickness, then taking a pizza cutter (or if you have something that gives a fancier edge) and cut strips about 1/2inch wide. Place back into fridge, the colder it is the more likely they will not break on you when doing the lattice weave.
Take second ball of dough and place the unwrapped dough between two sheets of plastic wrap and roll out to about 1/8inch thickness. Remove top layer of plastic wrap and place cooled filling into the center of pastry dough and spread to almost the edge. Take the lattice cut pastry out of the fridge and taking one strip at a time and starting in the middle of the pastry weave the lattice over the apple pie. Then take a biscuit cutter, doughnut cutter (remove the center) or if you have neither take the pizza cutter and cut squares.
|I did a little mixture of Cinnamon and Sugar to sprinkle on top for a bit of color prior to baking|
Think if I make these again I will take the ‘crumb’ pieces and try making an Apple Pie milk shake
Published April, 2014 by KatiDCreations.com