Thursday, July 3, 2014

Apple Pie Cookies - #FilltheCookieJar

I'm excited to share this recipe for July's Fill the Cookie Jar Facebook group! This month's theme was patriotic. I didn't want to go with a red,white, blue theme, so I thought more about what exactly patriotism meant. I did a little research to find out what others things they felt were patriotic - answers ranged from flags, freedom, stars and stripes, and someone suggested apple pie. Perfect, but how could I turn that into a cookie?

Of course, where else do I go when I have an idea but need inspiration - PINTEREST! I found this great recipe for apple pie cookies and knew this was it. I loved the recipe, it was super simple and the flavor was perfect. Plus, who doesn't love handheld apple pies?!? The crust, tender apple and spices - YUM!



2 refrigerated pie crusts or a homemade recipe for pie crust
2 medium apples, peeled and shredded
squeeze of lemon juice
3 tsp granulated sugar
1 1/2 tsp flour
3/4  tsp cinnamon
dash of nutmeg
1 egg
2 Tbsp water

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.

In a bowl, shred the apples and squeeze out as much juice and discard. This will keep your crust from getting soggy. Return the apples to the bowl and add in the lemon juice, 1 1/2 teaspoons sugar, flour and 1/2 teaspoon of cinnamon. Stir to combine and set aside. Combine the remaining 1/4 teaspoon of cinnamon and 1 1/2 teaspoon of sugar in a small bowl, set aside.

Roll out the pie crust and cut 2 1/2 to 3 inch circles. Make sure to have an even number of circles to have a top and bottom for each cookies. In a small bowl, whisk together the egg and 2 tablespoons of water to create an egg wash. Brush the egg wash on half of the pie crust circles. Scoop a heaping teaspoon of the apple mixture onto the egg washed circles. Top each bottom with another piece of crust and crimp the edges to seal the cookies together.

Place the cookies on the prepared baking sheet. Brush each of the tops with the egg wash and sprinkle the cinnamon-sugar mixture on each cookie. Cut a small x into the top of each cookie to allow steam to escape.

Bake for 25 to 30 minutes or until the cookies are golden brown. Place on a cooling rack to cool completely before eating.

Source: Eat Your Heart Out

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