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    Apple Pie Cookies

    Source of Recipe

    Allrecipes - taste tested and approved in Erin's kitchen

    Recipe Introduction

    The perfect cookies for this time of year! (and, of course, for reading with a book about a pie shop in January.

    Recipe Link:

    List of Ingredients

    1/4 cup butter
    4 apples, peeled and diced into 1/4-inch cubes
    1/2 cup brown sugar
    1/4 cup white sugar
    1 1/2 teaspoons lemon juice
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    1/8 teaspoon ground cloves
    2 tablespoons water
    1 tablespoon cornstarch

    Or do what I do and use canned apple pie filling ;)

    4 sheets pie crust pastries
    1 teaspoon all-purpose flour

    3/4 cup confectioners' sugar
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    1 1/2 tablespoons milk


    Preheat oven to 350 degrees F (175 degrees C).

    Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

    Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
    OR... open the can of apple pie filling. :)

    Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

    Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.
    Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

    Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

    Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.




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