Oh, fall. How romantic. This has been an old fall recipe that I’ve been preparing every year during this time of year. Inspired by Smitten Kitchen’s Apple Pie Cookies, I decided to pull off a lazy twist by including the apple skins (for more fiber). What warms your heart more than thinking about soft cubed apples mixed in a thick, apple-sauce like sweet syrup.
Living in NYC as a hobo has its perks. Although it’s usually at highest 45 degrees, I’ve been face-timing my friends in the dark cold, while they’re in the warm sun and ask me if I’ll be back for the holidays. Dangit. Do you really think I can fly back to LA just to spend Thanksgiving and/or Christmas with my family and friends? Honestly, I can’t because 1) I just moved here and am very thankful to be here, especially during the holidays 2) I’d rather spend my money on an actual home and recipes to share with my new neighbors than a plane ticket… 3) I’ll be working 7 days a week. GAH. Wish me luck as I spend my last few days being funemployed tourist! Please ladies and fellas. Send me some suggestions.
Apple Pie Cookies (adapted from Smitten Kitchen)
- 2 9" refrigerated pie crust
- 2 C Apples (Granny Smith and a variety), chopped
- 1/3 C sugar
- 2 tsp ground cinnamon
- 2 tbsp flour
- 1 egg white (for brushing)
- 2 tsp ground cinnamon
- 4 tbsp turbinado sugar
Preheat oven to 450 and chop about 2 C apples.
Add the chopped apples into a medium-large bowl. Mix in ⅓ C sugar, 1 tbsp flour, and 2 tsp cinnamon until well mixed. Allow apples to soak for 5 minutes.
On a floured surface, unroll the pie crust.
Using a 2″ cookie cutter, or cup with a 2″ wide mouth, cut out as many 2″ discs from the pie crust. Transfer the discs onto a baking sheet lined with parchment paper.
Spread about 1 tbsp of the apple mixture over every other disc leaving a 1/2” border. Dampen/sprinkle a little water on the borders of the discs so it can seal.
Top each pie crust with the other flat and pinch the borders together to seal. Dip a fork into the small bowl with flour and use it to create decorative crimps around the edges.
Brush the tops with egg white and sprinkle the crusts with the 2 tbsp of
turbinado sugar. Repeat with second pie crust to create 5 more apple pie cookies.
Bake in preheated oven until crust is lightly browned, about 10-12 minutes.
Transfer to cooling racks and allow it to cool for 5 minutes. Serve warm or at