This wonderful recipe for buttery cookies has endured through the years. Pair some of it with a traditional cup of tea.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- ¼ cup butter
- 4 apples, peeled and diced into 1/4-inch cubes
- ½ cup brown sugar
- ¼ cup white sugar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 sheets pie crust pastries
- 1 teaspoon all-purpose flour
- ¾ cup confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ½ tablespoons milk
Instructions
- Preheat the 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.
- 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 the apple mixture to create a lattice top.
- Flour a round cookie cutter or drinking glass. Press cookie cutter through the dough to create 12 round pies. Transfer to a baking sheet.
- Bake in the preheated oven until crust is cooked through and 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 and 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.
- The “scraps” from cutting out the cookies can also be baked and drizzled with icing.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 210 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Really good, but messy. It takes a little longer if you cut out the circles first than fill it, but it is less mess. 🙂
Recipe is labor intensive. They were yummy right after cooking, but they were a giant mess. Directions called for ungreased cookie sheet, which left our to stick. If I was to do this again, I would build on the cookie sheet. That way you don’t have to move them multiple times.
Delicious , I made this for Thanksgiving everyone loved it.
Wonderful cookies! I made them again today, but just cut out the cookies with a ‘top’ crust not lattice. Delicious! Looks and tasts like a mini apple pie. So good. The whole family loves them.
I’m trying to widen the things I can bake and this was perfect for my parents to try. They loved it! Just make sure you have enough pie crust.
I thought these were pretty tasty after I got them iced. Next time I am going to add chopped walnuts and change the spices to cardamom, cinnamon and nutmeg. That is no criticism of the original recipe, I just like cardamom. Making them sure took a while, next time might just use the biscuit cutter to cut rounds, fill and fold over. Mini Fried Pies. I am not exactly skilled in the kitchen.
I thought these were pretty tasty after I got them iced. Next time I am going to add chopped walnuts and change the spices to cardamom, cinnamon and nutmeg. That is no criticism of the original recipe, I just like cardamom. Making them sure took a while, next time might just use the biscuit cutter to cut rounds, fill and fold over. Mini Fried Pies. I am not exactly skilled in the kitchen.
These were amazing!
Not very tasty. Recommend serving on the day of baking otherwise they get kind of soggy.
Very good! Froze some uncooked for whenever needed. I will definitely make these again.
Good stuff! I cheated and used pre-made pie filling. They were still yummy. If cutting straight strips is a problem, try using a popsicle stick as a guide.
Followed the recipe to the T. Tastes amazing but very time consuming.
I useed 6 apples, sliced. When apples and sauce were cooked, I removeed apples and cook down the sauce to thicken it. Brush sauce onto the rolled out crust and then completely cover with apples. Sprinkled a tsp of sugar across the apples and also sprinkled with pumpkin pie spice. Then layed the lattice. Brushed lattice with remaining sauce. Then bakeed. When finished baking I filledl in lattice with remaining sauce and let it dry. Drizzled the cinnamon sugar glaze on top and let dry. delicious.