Ingredients
Units
Scale
Crust:
- 2 1/2 cups AP flour
- 1/4 cup confectioner's sugar
- Pinch of salt
- 3 tablespoons shortening
- 6 tablespoons unsalted butter, chilled
- *1/3 cup ice water
Filling:
- 4 small honeycrisp apples- peeled, cored, and chopped
- Juice of 1/2 lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/3 cup dark brown sugar
- 1/4 cup cane sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- *Cinnamon Sugar or Turbinado sugar for topping
Instructions
- In the bowl of your food processor, blend flour, confectioner's sugar, salt, shortening, and butter into a sandy consistency. Add ice water, one tablespoon at a time until a soft, pliable dough has come together. I used about 1/3 cup ice water but adjust if necessary. If the dough is still a little dry, add another tablespoon of ice water. Shape the dough into a disk, wrap in clingfilm, and refrigerate for about 30 minutes. In the meantime, prepare the filling.
- In a large bowl, toss together chopped apples, lemon juice, spices, and both sugars. Set aside.
- In a medium-sized pan over medium high heat, melt down butter. Add the apple mixture and cook down for about 10-15 minutes, until all the juices have released and the apples are slightly tender.
- In a small bowl, make a slurry by whisking together cornstarch and water. Add the slurry to the apple mixture and stir to mix through the juice. Keeping cooking for an additional 5 minutes until the mixture has thickened completely. Remove from the heat and transfer to a large bowl to cool.
- Preheat oven to 350 degrees F.
- Turn the prepared dough out onto a lightly floured surface. Divide the dough in half. Roll the dough out into about ¼-inch thick. Using a large cookie cutter, cut the cookie rounds out of the pie dough. Repeat this process with the scraps.
- Place the cookie rounds on a lined baking sheet. Add 1 tablespoons pie filling in the center of each round.
- With the remaining half of pie dough, make the lattice strips. Roll out the dough again into ¼-inch thick. If you have ravioli cutter you can give the lattice a ribbed edge, but a paring knife or pizza cutter will do. Lattice each cookie. This recipe yields about 16 pie cookies.
- Finally, brush each pie cookie with cream and sprinkle with either cinnamon sugar or turbinado sugar. Bake for about 20 minutes depending on the temperature of your oven. The pies will be golden and the filling will be bubbling once they are done. Remove and transfer to a wire rack to cool.
- If you desire, dust with some confectioner's sugar before serving. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
