Dutch Apple Pie Cookies

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I stole this recipe for Dutch Apple Pie Cookies from Lovelylittlekitchen.com. These cookies are basically mini apple pies. Refrigerated pie dough is cut and placed in the bottom of muffin tins. Apples, sugar, cinnamon and lemon juice cook on the stove to make the filling. A streusel topping is made with oats, flour, sugar and butter. The crust pieces are topped with filling and streusel, and then baked. This recipe is a quicker and cuter way to make apple pie.

May 13th is National Apple Pie Day and making these Dutch Apple Pie Cookies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Preheat oven to 350 F. Spray wells of standard size muffin tins. Roll out 1 roll refrigerated pie dough, cut into 2 inch circles.

Place a circle in bottom of each well, should fit only the bottoms, not up the sides.

Add 5 small peeled, cored and diced finely granny smith apples, ¼ cup granulated sugar, 1 tsp ground cinnamon, 2 tbsp lemon juice and 1 tbsp cornstarch to a medium saucepan.

Cook on medium heat, stirring occasionally 5 to 10 minutes, until apples have softened and juice begins to thicken. Remove from heat.

In a medium bowl, mix 2 ¼ cups flour, ⅔ cup brown sugar, ⅔ cup granulated sugar, ⅔ cup old fashioned oats and a pinch of salt.

Add ¾ cup plus 2 tbsp (14 tbsp total) melted butter and mix until well incorporated.

Add 1 tbsp of filling on top of each pie dough circle. Then, add a heaping tbsp of the streusel topping, and gently pat down over the apples.

Bake 17 to 19 minutes. Allow the apple pie cookies to cool in muffin tins for at least 10 – 15 minutes before removing.

Use a dull knife to remove from tin. Cool on wire rack.

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Dutch Apple Pie Cookies

These cookies are basically mini apple pies. Refrigerated pie dough is cut and placed in the bottom of muffin tins. Apples, sugar, cinnamon and lemon juice cook on the stove to make the filling. A streusel topping is made with oats, flour, sugar and butter. The crust pieces are topped with filling and streusel, and then baked. This recipe is a quicker and cuter way to make apple pie.
Course Dessert
Cuisine American
Keyword apple pie, Cookie
Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings 30 cookies

Ingredients

  • 1 roll refrigerated pie dough
  • 5 small granny smith apples peeled, cored and diced finely
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch

Streusel topping

  • 2 ¼ cups AP flour
  • ⅔ cup brown sugar
  • ⅔ cup granulated sugar
  • ⅔ cup old fashioned oats
  • Pinch of salt
  • ¾ cup plus 2 tbsp (14 tbsp) total butter, melted

Instructions

  1. Preheat oven to 350 F. Spray wells of standard size muffin tins. Roll out dough, cut into 2 inch circles. Place a circle in bottom of each well, should fit only the bottoms, not up the sides.
  2. Add apples, sugar, cinnamon, lemon juice and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally 5 to 10 minutes, until apples have softened and juice begins to thicken. Remove from heat.
  3. Add 1 tbsp of filling on top of each pie dough circle.
  4. In a medium bowl, mix flour, brown sugar, granulated sugar, oats and salt. Add melted butter and mix until well incorporated.
  5. To each muffin well, add a heaping tbsp of the streusel topping, and gently pat down over the apples.
  6. Bake 17 to 19 minutes. Allow the apple pie cookies to cool in muffin tins for at least 10 – 15 minutes before removing. Use a dull knife to remove from tin. Cool on wire rack.