Dutch Apple Pie Cookies
Muffin-tin pie-dough cups filled with cinnamon apples and topped with an oat streusel — like miniature Dutch apple pies.
Ingredients
| 1 roll | Refrigerated pie dough (I used Marie Callender's) | |
| 5 | Small Granny Smith apples, peeled, cored, and diced finely | |
| 1/4 cup | 60 ml | Granulated sugar |
| 1 teaspoon | 5 ml | Ground cinnamon |
| 2 tablespoons | 30 ml | Lemon juice |
| 1 tablespoon | 15 ml | Cornstarch |
| 2 1/4 cups | 540 ml | All purpose flour (for the streusel topping) |
| 2/3 cup | 160 ml | Brown sugar (for the streusel topping) |
| 2/3 cup | 160 ml | Granulated sugar (for the streusel topping) |
| 2/3 cups | 160 ml | Old fashioned oats (for the streusel topping) |
| pinch | Salt (for the streusel topping) | |
| 3/4 cups plus 2 tablespoons (14 tablespoons total) | Butter, melted (for the streusel topping) |
Instructions
- Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
- Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
- Add about one tablespoon of the apple filling on top of each circle of pie dough.
- In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
- Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
- Bake for 17-19 minutes. Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing. I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.