If I asked you, “What’s your favourite pie?”, what would you say?

I already know my answer—apple pie.

I love pie in all its forms, but there’s something special about apple pie. It feels old-fashioned and comforting, like a cozy blanket on a chilly day. Call me sentimental, but it just warms the soul.

The only downside? Peeling. Lots and lots of peeling.

But what if you could enjoy the same classic apple pie flavour—without the mess of rolling, peeling, and slicing an entire pie? That’s where these Apple Pie Cookies come in. They’re buttery, flaky, and filled with all the nostalgic goodness you crave, just in the perfect bite-sized form.

A Modern Twist on Classic Apple Pie

You can, of course, make a traditional apple pie—like this classic version from Food Network Canada. But when you want all the flavour with half the fuss, these mini apple pie cookies are your answer.

They’re everything you love about the original—warm cinnamon, tender apples, and a flaky crust—just smaller, easier to share, and freezer-friendly.

Why You’ll Love These Apple Pie Cookies

1. They’re made with real apple pie filling you can freeze for up to a year.
2. They’re individually portioned, so you can enjoy one (or two) guilt-free.
3. The crust is incredibly flaky and buttery.
4. They make your kitchen smell like fall in a bakery.
5. They’re perfect with a scoop of ice cream or a drizzle of caramel sauce.

Ingredients for Apple Pie Cookies

Makes: about 24 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Keyword: Apple Pie

• 1 pie crust (homemade or store-bought — try my Perfect Pie Crust recipe!)
• 6 cups apples, peeled and diced
• 1 tbsp lemon juice
• ½ cup granulated sugar
• ½ cup brown sugar
• ¾ tsp cinnamon
• Pinch salt
• Pinch nutmeg
• ¼ cup cornstarch
• 2½ cups water
• 1 egg, lightly beaten
• Sanding or coarse sugar, for topping

How to Make the Flakiest Apple Pie Cookies

Step 1: Make the Apple Pie Filling

In a large bowl, toss the diced apples with lemon juice and set aside.

In a medium pot, combine both sugars, cornstarch, cinnamon, salt, and nutmeg. Add water and bring to a boil over medium-high heat, stirring constantly. Boil for 2 minutes until thickened.

Add the apples, return to a boil, then reduce the heat, cover, and simmer until tender—about 3–4 minutes.

Cool for 20 minutes, then spoon into mason jars or small ziplock bags, leaving ½-inch headspace. Let cool completely before sealing. The filling can be frozen for up to 12 months or used right away.

Step 2: Prepare the Pie Crust

Preheat your oven to 375°F (190°C).

Prepare the pie crust according to the directions in the Perfect Pie Crust recipe, then refrigerate for 30 minutes. On a floured surface, roll out the dough and cut into small 3-inch circles using a donut cutter or glass.

Step 3: Assemble the Cookies

Add 1 tablespoon of apple pie filling to each circle, leaving a small edge. Brush the edge with egg wash, top with another dough circle, and seal with a fork.

Cut a small slit on top of each cookie to allow steam to escape. Brush with more egg wash and sprinkle with coarse sugar.

Step 4: Bake to Golden Perfection

Bake on a parchment-lined baking sheet for 15–20 minutes, or until golden brown and flaky. Cool slightly before serving.

How to Serve and Store

These Apple Pie Cookies taste incredible warm from the oven, especially when served with vanilla or brown butter ice cream.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the baked cookies and reheat them in the oven for 5–7 minutes to revive their flakiness.

Pro Tips for the Best Apple Pie Cookies

• Mix apple varieties for depth—try Granny Smith and Honeycrisp together.
• Don’t overfill the cookies or they’ll burst while baking.
• Keep the dough cold before baking for maximum flakiness.
• Label your frozen filling so you know exactly when it was made.

Final Thoughts

These flaky Apple Pie Cookies are proof that good things come in small packages. They capture all the flavour of a homemade apple pie with half the effort—and zero guilt.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 5 Cups

Ingredients

  

• 1 recipe homemade pie crust see link above or use search bar for recipe in archives
• 6 cups apples peeled and diced
• 1 tbsp lemon juice
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 tsp cinnamon
• pinch salt
• pinch nutmeg
• 1/4 cup cornstarch
• 2 1/2 c water
• 1 egg beaten (this will be used to seal the edges and for browning the tops)
• coarse sugar for sanding/finishing

Instructions

 

• In a large bowl, toss apples with lemon juice; set aside.
• In a medium pot, combine both sugars, cornstarch, cinnamon, salt and nutmeg.
• Add water and,over medium high heat, bring to a boil.
• Boil for 2 minutes, stirring constantly.
• Add apples; return to a boil.
• Reduce heat; cover and simmer until apples are tender, about 3-4 minutes.
• Cool for 20 minutes.
• Spoon into mason jars (leaving ½ inch headspace) or small ziploc bags, leaving the jars or bags open to cool at room temperature.
• Seal and freeze (store for up to 12 months) or continue to make cookies.
• Preheat oven to 375.
• Prepare the pie crust according to the directions in the “Perfect Pie Crust” post; refrigerate for 30 minutes.
• On a floured cutting board, roll out dough and cut small circles (use a donut cutter or a small glass..should be around 3″ in diameter).
• Fill with 1 tbsp of filling making sure to leave an edge.
• Brush the edge with egg wash and top with another circle; seal the edge with a fork.
• Make a small cut at the top to release air while they bake,
• Brush the tops with more egg wash and sprinkle with sanding/ coarse sugar.
• Bake in a preheated oven for 15-20 minutes or until golden brown.
• Serve with ice cream for the biggest smiles!!!