Apple Pie Cookies

Apple Pie Cookies

If you want a delicious cookie for a very special occasion these will fill the bill.

YIELD: 10-12 (I’d double this recipe for the cookies–not the piecrust.)

Apple Pie Cookies

Make this Never-Fail Piecrust but don’t put it in a pie pan or cook it yet.

5 C. flour
1 tsp. baking powder
1 t. salt
3 t. brown sugar
1 lb (2 C.) lard ( solid Crisco) (make your 2 C. generous)

1 T. vinegar
1 egg, slightly beaten
Water to make up to ¾ C.

Combine flour, baking powder, brown sugar, and salt. Add Crisco. Work Crisco in with your hands.

Combine the vinegar, egg, and water in a measuring cup. Stir. Add to the flour mixture. Mix it until it sticks together. Form into 5 balls. Roll out what you need and put the others in a Ziplock bag in the refrigerator to use later.

Wet the counter with a sponge and lay a waxed paper down. Lightly dust the waxed paper with flour and roll out each crust needed.

Note: To make these Apple Pie Cookies, please stop here and go past the ***.

Place the pie pan upside down on the rolled out dough, grab a corner of the waxed paper and flip. Now peel the waxed paper off the dough. Crimp the edges and bake at 450 degrees 10-12 minutes.

If you’re making a double-crust pie, roll out the first dough, then fill the pie, and place a second dough on top. Crimp. Bake according to pie recipe directions.

The less you handle the dough, the better it is.


Now you’re ready to construct the cookies.

Roll out a large handful of pie dough and cut into 2.5-inch circles with a biscuit cutter. Place circles on an aluminum-covered cookie sheet. Then roll out another handful of dough and cut into 1/2-inch strips.

Make a Caramel sauce:

  • 1/4 cup Heavy whipping cream (or half in half if you prefer.)
  • 1 cup Brown sugar, packed
  • 4 Tbsp. Butter
  • 1/8 tsp. Salt
  • 1/2 tsp. Vanilla extract
    In a 2-quart saucepan, combine whipping cream, brown sugar, butter, salt, and vanilla. Whisk over medium-high heat until it begins to boil. Continue to boil for 3 minutes. Remove from heat and cool until slightly thick and creamy (about the texture of honey).

Cut a Granny Smith apple in half and remove core. Slice each half into 1/8-inch slices.

Spoon about 3/4 teaspoon of Caramel Sauce onto each circle, then place three apple slices on top of sauce. Cover with two dough strips across, then two more on top of that at a 90-degree angle. (It should look like a hashtag on top.)

Bake for 18-20 minutes at 350º F. Remove from oven and drizzle with remaining Caramel Sauce. (You may need to rewarm sauce.)

Now it’s time to enjoy the fruits of your labor. Yum!


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2 thoughts on “Apple Pie Cookies

  1. YUM! Looking forward to using your piecrust and caramel sauce recipes with or without the apples. I think the two will adapt or combine quite well with other recipes. I could certainly use the piecrust with other fillings. Have you found any “no fail” recipes for gluten-free piecrust?

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