If I asked you “what is your favourite pie?”, what would you say?
I know what I would say.
I love pie…all pie…any pie.
Because pie seems old fashioned and “old fashioned” makes me feel are warm and cozy.
Call me crazy but it’s true.
But, if you asked me which pie I like to make, that’s a different story.
Pecan and pumpkin are both easy once the pastry is done.
Even berry pies are easy, because it’s just a bunch of mixing.
But apple means there’s gonna be lots of peeling happening.
And peeling is not my favourite thing to do.
But what if we could peel and prep and have the stuff ready whenever the pie craving hits?
Sure, you can make apple pie the old fashioned way like these apple pies, but what if we could create a cool way to have apple pie in teeny weeny bites so we don’t feel guilty?
You’d all be happy, right?
Well, today, we’re going to start by making some really yummy apple pie filling that we can freeze for whenever that pie feeling sneaks up on us.
And, if you’re gonna continue and make pie, this pie crust is my all time favourite (but you can always use what you like!).
Aaaand, if you’re gonna make pie but you don’t want to feel all guilty about having a slice of pie, we will solve all of our guilt issues by making the smallest of apple pies and we will call them apple pie cookies, okidoki?
So, let’s get cracking…roll up them sleeves and roll out your dough…cut them into circles (use a doughnut cutter or a small glass)…
…top them with some filling (remember to leave an edge)…
..top them with another pie crust circle (or you can get fancy shmancy and do a little weave with the pie crust “leftovers”)…
…and you will get these glorious little morsels of goodness…
Bite sized pockets of apple perfection…
And served with ice cream? Especially this brown butter ice cream? Well, you better have a long table with lots of chairs, ’cause you’re gonna have lots of company!!
- 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
- 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!!!