If you love apple pie, you’ll adore easy-to-make apple pie cookies (mini apple pies): flaky pie crust encasing juicy, spiced apple pie filling!
Why You’ll Love These Mini Apple Pies
Meet your new favorite fall dessert: apple pie cookies (or ‘mini apple pies’/ mini apple hand pies’)! Made with layers of golden, 'buttery', flaky pie dough and a sweet and gooey, cinnamon-spiced apple filling, they capture the essence of classic apple pie but in a less messy, individually portioned, portable package that you can eat in just a few bites.
Easy to make with pre-made pie dough (it saves SO much time and effort!) and simple ingredients, you can prepare a batch in under an hour. The recipe might look like a lot of steps, but I promise it’s really easy to follow. Whether served warm with vegan ice cream or packed for a fall picnic, bake sale, potluck, or other gathering, these cozy apple cinnamon cookies are sure to impress!
You might also enjoy healthy apple pie baked apples, dehydrator apple chips, and/or air fryer apples.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations and Add-Ins
There are several tasty ways to add flavor, texture, and color to this recipe for apple pie cookies. Add up to ½ cup of any ‘chunky’ filling add-ins.
- Dried raisins/cranberries (to add sweet-tart chewy texture to the filling)
- Pears (replace a portion of apples for flavor depth)
- Toasted chopped nuts (pecans, walnuts, or almonds)
- Vegan chocolate chips (I use mini vegan chocolate chips sprinkled over the apple filling)
- Caramel (mix vegan caramel chips or chopped vegan caramels into the filling, or drizzle it with vegan caramel sauce for decadent caramel apple pie cookies)
- Spices (add depth with nutmeg, cardamom, and ginger OR apple pie spice)
- Maple syrup (sub some brown sugar for richer sweetness)
- Citrus zest (add a little lemon or orange zest brightness)
- Vanilla or Almond extract (add ¼ - ½ teaspoon to the filling, off-heat)
- Vanilla glaze (mix powdered sugar + plant milk + vanilla to a drizzle)
How To Make Apple Pie Cookies
Step 1: Wash, core, and finely dice the apples. Also, prepare the pie dough. Then, add the diced apples and the juice of one lemon to a medium bowl. Toss to coat, then stir in the brown sugar and cinnamon.
Step 2: Meanwhile, heat the vegan butter in a saucepan over medium heat. Once melted, add the apple mixture and cook for 5 minutes, stirring often. Stir in the cornstarch until it thickens, then remove from the heat and set aside to cool.
Step 3: Line a large baking sheet with parchment paper/ a silicone mat and roll out one of the pie crusts onto it. Use a 3-inch cookie cutter to cut circles from the dough. Gently remove the excess and set it aside.
Step 4: Roll out the second pie crust, cut it in half, and repeat the process from step 3 with one half. Spread the circles evenly on the pan. Slice the remaining half-sheet into ½-inch wide, 3-inch long strips (for the lattice). Repeat with the pie dough scraps, re-rolling them first.
Alternatively, cut some or all the pastry into rounds (refer to images). This method is quick and simple. Make them as decorative as you’d like.
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Step 5: Then, preheat the oven to 350F/180C. Meanwhile, scoop a tablespoon of apple pie mixture over each pie circle, spreading it evenly, leaving the edges empty.
Step 6: Place the lattice or circular pie crust top over the filling and gently press the two layers together to seal. Trim excess using the cookie cutter. Sprinkle each cookie with sugar and bake for 20-25 minutes. Let the mini apple pies cool on the tray for 10 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.
Optionally brush dough with plant milk to encourage browning and shine.
FAQs
Apple skins soften when cooked but remain noticeable. Peel them if you prefer a smoother texture.
Yes, pre-made short crust and puff pastry will both work but affect the flavor, texture, and potentially baking time. For vegan apple pie cookies, check the ingredients.
Yes, you could prepare the filling 1-2 days in advance, storing it in an airtight container in the fridge.
You could also freeze the assembled, unbaked mini apple pies for up to 3 months. Bake from frozen (adding 5-10 minutes).
Yes - you could look out for (or make your own) vegan, gluten-free pie dough.
Pro Recipe Tips
- Use crisp apples: Soft apples will break down into mush when cooked, making a mess for the lattice-topped cinnamon apple pie cookies.
- Decorate as preferred: You can make apple spiced cookies with a decorated pie crust topping or lattice topping. Optionally, use mini cookie cutters for extra designs.
- If you’re fully covering the top: Cut slits in the dough for steam to escape to prevent cracking and fogginess.
Storage Information
Store: In an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days.
Freeze: Flash freeze the apple hand pies on a tray, not touching, until solid, then transfer to a Ziplock/Stasher bag for up to 3 months. Thaw in the fridge overnight.
Reheat: In an oven or air fryer at 350F/180C for a few minutes (5-10 minutes) until warmed through and slightly crisp once more.
Apple Pie Cookies
Ingredients
- 3 apples finely diced
- 1 lemon
- 2 tablespoons of brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted vegan butter
- 2 tablespoons of cornstarch
- 2 store-bought vegan roll-out pie dough at room temperature
- ⅓ cup of brown sugar garnish (optional)
Instructions
- Add the diced apples to a medium bowl and add the juice of one lemon. Add the brown sugar and cinnamon and toss until fully combined.
- Preheat a pan over medium heat, add the vegan butter and apple mixture, and cook it for 5 minutes. Add the cornstarch and mix until it begins to thicken. Turn off the heat and allow it to cool away from the stove.
- Line a large baking sheet with a silicone mat or parchment paper. Place one of the pie dough sheets on the baking sheet. Using a 3-inch cookie cutter, cut circles of dough and leave them on the baking sheet. Gently remove the extra dough and set it aside (it will be used in a later step for the pie topping.
- Roll out the other pie crust and cut it in half, place half on the baking sheet, and repeat the process of cutting circles.
- Gently separate the pie crust circles and evenly distribute them on the baking sheet.
- Set them aside. Grab the other half of the pie crust and slice it into ½-inch wide, 3-inch long strips for the lattice. Grab the extra pie dough scraps and slide them into thin ½-inch wide, 3-inch long strips. Set them aside. Alternatively, you can also cut them into a circle and shape them like the pie crust in my photos. That’s the faster option.
- Preheat the oven to 350 degrees F.
- Scoop one tablespoon of apple mixture on top of each pie crust circle and evenly spread it, but leave the edges without any apple mixture.
- Place the lattice or circular pie crust on top and gently press them onto the bottom crust circles to make them stick. Cut out any excess using the same cookie cutter.
- Sprinkle pinches of sugar on top of them and bake for 20 to 25 minutes or until golden.
- Remove them from the oven and allow them to cool for 10 minutes. Transfer them to a cooling rack and allow them to cool.
- Enjoy warm or at room temperature.
Notes
- Use crisp apples: Soft apples will break down into mush when cooked, making a mess for the lattice-topped cinnamon apple pie cookies.
- Decorate as preferred: You can make apple spiced cookies with a decorated pie crust topping or lattice topping. Optionally, use mini cookie cutters for extra designs.
- If you’re fully covering the top: Cut slits in the dough for steam to escape to prevent cracking and sogginess.
Andrea White says
Such yummy cookies!