For this recipe, you’re going to need to check out our apple pie pastry and filling recipe which can be found here. If you want to use store bought shells and filling, by all means do that! Time is often of the essence and let’s face it, sometimes you just want to do something easy that you know is going to taste good (no matter what you do). BUT, if you want to try this from scratch, I have the recipes all ready for you to do that. It’s so satisfying to bake something you’ve never made before.
These are a labour of love for what you get out of them in the end. Let’s just make that clear! There is a lot of leftover dough and apple pie filling, but the cuteness of the cookies definitely makes up for that! Besides, you can always do what I did and scoop all the leftovers up into a pan and bake them like that…I call it, Apple Pie “bake”/mess.
Apple Pie Filling
3 lbs apples, sliced, cored and peeled
2 tablespoons lemon juice (30mL)
1 teaspoon cinnamon (5mL)
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup granulated sugar (50g)
Apple Pie Pastry
2 1/2 cups all purpose flour (300g)
1 teaspoon salt
1 teaspoon sugar
1 cup of cold butter (240g)
1/4-1/2 cup cold water (60mL-120mL)
1 egg yolk
1 tablespoon heavy cream (15mL)
Cinnamon sugar (1 teaspoon cinnamon, 2 tablespoon sanding sugar)
3″ round pastry/cookie cutter
Pasty cutter (or pizza cutter, or knife)
Roll out one pastry disk 1/4″1/8″ thick for the bottom of the cookie. Top with a thin layer of apple pie filling. Roll out second pastry disk and slice into 12, 3/4″ strips using pastry cutter. Apply six vertical strips on top of the apple filling, leaving a small space between each strip. Fold back strip #1, 3, and 5 onto themselves. Apply a horizontal strip across the centre of the pastry. Fold 1, 3, 5 back over. Fold strip 2, 4, and 6 back on themselves and place another horizontal strip over the vertical strips. Fold 2, 4, 6 back up. Fold back 1, 3, 5 onto themselves again, and apply vertical strip across. Repeat for the bottom half of the pastry.
Using the cutter, cut out round cookies from the latticed pie. Place these cookies onto a parchment lined baking sheet. Brush with egg wash and sprinkle with cinnamon sugar if desired. Bake for 20-25 minutes at 425F.