- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon table salt
- 2 sticks unsalted butter, very cold and cut into small pieces
- 1/2 cup ice water
- 3 medium apples
- Squeeze of lemon juice (optional)
- 3 tbsp granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of ginger, cloves, or any other pie spices
- 1 large egg
- Coarse or granulated sugar for garnish
Make your pie dough: Combine flour, sugar and salt in food processor with a few pulses. Pulse the butter in until the biggest pieces of butter are the size of small peas. Add ice water and pulse until a craggy mass forms. Turn dough onto counter and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
Take out two round cookie cutters of different sizes. I used 2 1/2-inch and 1 3/4-inch rounds. You’ll want to make sure there’s at least a 3/4-inch different in the sizes.
Line up three small dishes. In the first one, pour some water. In the second one, mix the sugar and cinnamon. In the third one whisk an egg with one teaspoon of water until smooth.
On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Lift and rotate your dough as you roll it, to ensure that it doesn’t stick. Use the larger of your two cookie cutters to cut as many rounds as you can from the dough. Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them.
Peel your apples. Cut thin (1/8-inch thick) slices from one side of a whole apple, stopping when you hit the core. Repeat on opposite side. I got about 10 usable slices from each apple. Use the smaller of your two cookie cutters to cut the apples into little discs
Preheat oven to 350 degrees. Grab your first disc of chilled dough and lightly dampen it on one side with the water. Take your first disc of apple and toss it in the cinnamon spice sugar. Place it on the damp side of the bottom disk. Place a second disc of dough on top, and press the tops and bottoms around the apple with your fingers. Back on the floured counter, cut decorative slits in your “pies” and crimp the edges with half the tines from the fork. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on baking sheet and chill while you prepare the others. Chill until dough is cold and stiff before baking.
Bake your apple pie cookies for 20-25 minutes, or until puffed and bronzed and very pie-like.
Makes 15-20 cookies
From Smitten Kitchen