Glazed Apple Pie Cookies
This post contains affiliate links. If you make a purchase through some of the links included in this post, I will earn a small profit at no extra cost to you. For my full privacy policy, click here. Nothing says Fall to me like homemade apple pie and I am ready for Fall despite the 100+ degree temps we’ve been having so far this September! These Glazed Apple Pie Cookies are everything you love about apple pie, except bite-size. And Glazed. And shaped like actual little apples thanks to a cookie cutter. It’s a beautiful thing. Could you use store-bought pie crust and canned apple pie filling? Weeeeellllll, yes. You could also just buy these Hostess Apple Pies that I remember from my childhood school lunches. I’m not going to diss on them because I loved those things when I was a kid! But that’s not why you’re here, is it? I at least recommend that you make the apple pie filling from scratch with fresh, seasonal apples. Yeah, yeah, I know it means some peeling and chopping is involved, but c’mon, we all at least kinda’ like to cook here anyway, right? Or have aspirations in that regard, yes? And be sure to check out my post on how to make pie crust for my best pie crust recipe and all my tips and tricks that makes homemade pie crust easy and stress-free! And making the perfect pie crust isn’t as bad as it seems. Give it a try! Hostess Apple Pies ain’t got nothin’ on homemade apple pie cookies! I even have a helpful video tutorial on my YouTube channel to help show you how to make a pie crust.
Things to Know about Glazed Apple Pie Cookies
Don’t overfill – 1 Tablespoon of filling per apple pie cookie should do it.
You are going to be cutting out 2 apple-shaped pie crusts for each cookie – one for the top and one for the bottom, and the top one is going to need to stretch a bit to cover the apple filling. Too much filling and you are going to have a hard time sealing these babies up.
Glazed Hand Pies are Game Changers for Pie Crust Haters
I would warn you that these cookies are not for people who only eat the filling and leave the pie crust on the plate, except that’s typically my husband and he raved about these. It’s the glaze. It takes the already delicious crust to all new levels of awesome as it sort of becomes part of the crust.
Here’s the run-down of how to make these Glazed Apple Pie Cookies
Make your pie crust and be sure to chill it for at least an hour in the fridge. It really does make a big difference! While the pie crust is chilling, make the apple pie filling by dicing your apples smaller than you normally would for apple pie. Then you are going to pre-cook your apple pie filling a bit in a pan on the stovetop. They soften up and release their juices in about 5-10 minutes with just a little butter, brown sugar, and some cinnamon, nutmeg, and a little salt. Then you thicken the filling with just a bit of flour so it doesn’t run everywhere when baking the hand pies in the oven. After giving the chilled crust a few minutes out of the fridge to thaw just a bit, roll it out like you would a normal pie crust, except use a cookie cutter to cut out a bunch of darling little 4-inch apples! You can combine and re-roll scraps of pie dough until you use it all up. Yeah, the last few might not be quite as tender or flaky as the ones from the first roll, but nobody is going to care once they get glazed. You could use any cookie cutter shape you want or just do circles if that’s easier and you don’t have an apple-shaped cookie cutter, but I love how cute the apple-shaped apple pie cookies look! Transfer to a parchment-lined baking sheet. You definitely don’t want to skip the parchment paper here since there is a good chance that at least some juices from the hand pies will leak out, even though we did most of the work by cooking the pie filling in advance. Top each pie crust with 1 tablespoon of apple pie filling, mounding it in the center and leaving the edges clear. Gently place another apple shaped pie crust over the top and stretch it a little to try and meet the edges of the bottom pie crust. It doesn’t have to be perfect! They really just need to line up enough for you to crimp the edges together with a fork to seal up each apple pie cookie and keep the filling from leaking out. I also cut a slit in the top of each hand pie so they could vent while they cooked rather than risk any of them exploding on me. After a quick brush of egg wash and 20 minutes in the oven, you will have irresistibly cute and crazy delicious apple pie cookies ready to be glazed! If glaze really isn’t your thing, you could always just sprinkle the little mini pies with cinnamon and eat them like that – they are scrumptious just plain! But the glaze is super easy and really takes these from pie to more of a cookie-pie hybrid. Whip up a simple glaze by just combining some milk and powdered sugar in a bowl, then drizzling over the top of each apple pie cookie. Or you could dunk them. Or use a pastry brush (which ended up being my preferred method). Let them set for 10 minutes so the glaze can firm up just a bit (longer if you are planning to transport them anywhere) and then just try not to eat the entire batch.
Love apples? Check out these other Apple Recipes on House of Nash Eats!
Salted Caramel Apple Pie Gourmet Homemade Caramel Apples – there is an apple pie version included in the recipe box! Slow Cooker Homemade Apple Cider Instant Pot Homemade Applesauce German Apple Cake with Streusel Topping [Apfelkuchen mit Streusel] Easy Apple Oatmeal Muffins Classic Apple Cider Donuts Apfelstrudel Recipe (German Apple Strudel) Easy Cranberry Apple Pie
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