Apple Pie Cutie Cookies
By America's Test KitchenPublished on October 17, 2013
Time
2¼ hours, plus 1 hour chilling and 30 minutes cooling
Yield
Makes 24 cookies
Ingredients
PASTRY
2 ¼ cups (11 ¼ ounces/35 grams) all-purpose flour 13 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes3 ½ tablespoons granulated sugar 1 teaspoon salt 4 ½ tablespoons ice water, plus extra as needed1 teaspoon ground cinnamon 1 large egg, lightly beatenFILLING
¼ cup water 1 teaspoon cornstarch 2 tablespoons unsalted butter 1 ½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ¼-inch pieces¼ cup packed (1 ¾ ounce/50 grams) light brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon saltBefore You Begin
Plan ahead because both the dough and the filling need to chill.
Instructions
- Using stand mixer fitted with paddle, mix flour, butter, 1½ teaspoons sugar, and salt and beat on low speed until mixture resembles coarse meal, about 3 minutes. Add ice water and mix until dough begins to come together, about 1 minute, adding extra water, 1 tablespoon at a time, as needed. Divide dough in half. Shape each half into 4-inch square, wrap tightly in plastic wrap, and refrigerate for 1 hour. Combine cinnamon and remaining 3 tablespoons sugar in small bowl; set aside.
- Combine water and cornstarch in small bowl. Melt butter in 12-inch skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in sugar, cinnamon, nutmeg, and salt and cook until fragrant, about 30 seconds. Stir in cornstarch mixture and cook, stirring frequently, until sauce thickens, 1 to 2 minutes. Transfer to bowl and let cool completely, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 1 square of dough into 12 by 8-inch rectangle, ¼ inch thick, on lightly floured counter. Spread evenly with apple mixture.
- Roll remaining dough into 12 by 8-inch rectangle, ¼ inch thick. Using fluted pastry wheel, cut dough into sixteen 12 by ½-inch strips. Arrange dough strips diagonally in lattice pattern over filling, trimming as needed.
- Cut into twenty-four 2-inch squares, brush tops with egg, and sprinkle with cinnamon sugar. Space cookies 1 inch apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden, 30 to 35 minutes, rotating sheets halfway through baking; refrigerate second sheet while first is baking. Let cookies cool completely on sheets. (Cookies can be stored at room temperature for up to 2 days.)
for the pastry
for the filling
Time
2¼ hours, plus 1 hour chilling and 30 minutes coolingYield
Makes 24 cookiesIngredients
PASTRY
2 ¼ cups (11 ¼ ounces/35 grams) all-purpose flour
13 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes
3 ½ tablespoons granulated sugar
1 teaspoon salt
4 ½ tablespoons ice water, plus extra as needed
1 teaspoon ground cinnamon
1 large egg, lightly beaten
FILLING
¼ cup water
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 ½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ¼-inch pieces
¼ cup packed (1 ¾ ounce/50 grams) light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Ingredients
PASTRY
2 ¼ cups (11 ¼ ounces/35 grams) all-purpose flour
13 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes
3 ½ tablespoons granulated sugar
1 teaspoon salt
4 ½ tablespoons ice water, plus extra as needed
1 teaspoon ground cinnamon
1 large egg, lightly beaten
FILLING
¼ cup water
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 ½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ¼-inch pieces
¼ cup packed (1 ¾ ounce/50 grams) light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Ingredients
PASTRY
2 ¼ cups (11 ¼ ounces/35 grams) all-purpose flour
13 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes
3 ½ tablespoons granulated sugar
1 teaspoon salt
4 ½ tablespoons ice water, plus extra as needed
1 teaspoon ground cinnamon
1 large egg, lightly beaten
FILLING
¼ cup water
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 ½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ¼-inch pieces
¼ cup packed (1 ¾ ounce/50 grams) light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Why This Recipe Works
Apple pie is a holiday favorite, and these cookies transform it into a bite-size affair. A pastrylike dough forms the base, and we thicken a filling of tart Granny Smith apples with cornstarch and flavor it with brown sugar, cinnamon, and nutmeg. A lattice top brings to mind traditional apple pie, and a final dusting of cinnamon sugar seals the deal.
Before You Begin
Plan ahead because both the dough and the filling need to chill.
Instructions
- Using stand mixer fitted with paddle, mix flour, butter, 1½ teaspoons sugar, and salt and beat on low speed until mixture resembles coarse meal, about 3 minutes. Add ice water and mix until dough begins to come together, about 1 minute, adding extra water, 1 tablespoon at a time, as needed. Divide dough in half. Shape each half into 4-inch square, wrap tightly in plastic wrap, and refrigerate for 1 hour. Combine cinnamon and remaining 3 tablespoons sugar in small bowl; set aside.
- Combine water and cornstarch in small bowl. Melt butter in 12-inch skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in sugar, cinnamon, nutmeg, and salt and cook until fragrant, about 30 seconds. Stir in cornstarch mixture and cook, stirring frequently, until sauce thickens, 1 to 2 minutes. Transfer to bowl and let cool completely, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 1 square of dough into 12 by 8-inch rectangle, ¼ inch thick, on lightly floured counter. Spread evenly with apple mixture.
- Roll remaining dough into 12 by 8-inch rectangle, ¼ inch thick. Using fluted pastry wheel, cut dough into sixteen 12 by ½-inch strips. Arrange dough strips diagonally in lattice pattern over filling, trimming as needed.
- Cut into twenty-four 2-inch squares, brush tops with egg, and sprinkle with cinnamon sugar. Space cookies 1 inch apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden, 30 to 35 minutes, rotating sheets halfway through baking; refrigerate second sheet while first is baking. Let cookies cool completely on sheets. (Cookies can be stored at room temperature for up to 2 days.)
for the pastry
for the filling
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