Hello cute little Dutch Apple Pie Cookies! These are the perfect little three bite apple pie -slash- cookie. They have a circle of pie crust on the bottom, then a layer of finely diced cinnamon apple filling, with the most delicious, sweet, buttery crumb topping.
They are made in a standard size muffin tin. I say cookie instead of mini pie because of the ratio of crust to filling to crumb topping. The filling is thin and subtle, just adding a nice tart flavor to complement the sweetness of the crumb topping.
When these were sitting on my kitchen countertop, I lost all self control. I had to bring some to my sweet neighbors so I would stop eating them all!
These are really much easier to make than a traditional apple pie, and more fun too! I took a couple of shortcuts – first, I used a refrigerated pie crust. When I don’t make my own pie crust, Marie Callender’s is my favorite by far, and it comes in a package with two rolls (look near the refrigerated biscuits). You will just need one roll for this recipe, and you can freeze the other one for later use.
I also enlisted the help of an apple peeler, which makes peeling, coring, and slicing the apples so easy! It literally takes about 15 seconds per apple to get the job done, and my boys think this is the greatest invention ever!
If you enjoy making any kind of apple dessert, this is an inexpensive tool to add to your kitchen that will make your life so much easier.
These would be a lovely dessert to serve on Thanksgiving, maybe for those who only have a tiny bit of room left for dessert after the big feast. You can make them the day before and check dessert off your list in advance.
PrintDutch Apple Pie Cookies
The perfect little three bite dessert with a flakey pie crust, cinnamon apple filling, and a sweet buttery crumb topping!
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 roll of refrigerated pie dough (I used Marie Callender’s)
- 5 small Granny Smith apples, peeled, cored, and diced finely
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Streusel Topping
- 2 1/4 cups all purpose flour
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 2/3 cups old fashioned oats
- pinch of salt
- 3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted
Instructions
- Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
- Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
- Add about one tablespoon of the apple filling on top of each circle of pie dough.
- In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
- Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
- Bake for 17-19 minutes. **Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.** I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.
Nutrition
- Serving Size: 1 Cookie
- Calories: 177
- Sugar: 12g
- Sodium: 80mg
- Fat: 7.6g
- Saturated Fat: 4.2g
- Unsaturated Fat: 2.7g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 1.3g
- Protein: 1.6g
- Cholesterol: 14mg
Disclaimer: the links in this post for the apple peeler are Amazon affiliate links.
Made these last Holiday! Received so many compliments! Making them again this year!
Just made these, so yummy. Do they need to be stored in the refrigerator?
Glad you like them! I kept mine at room temp for a few days.
Could you use apple pie fillinge?
Just finished making these with a few minor tweaks after reading reviews… I used 1/4 cup more flour in crumble to absorb any extra moisture from apples. I used a round cutter slightly larger than the pan and pushed it to the sides slightly and finally i used a teaspoon to measure out crumbs. First two tsp i packed down and 3rd i sprinkled to maintain the crumble effect. Baked & cooled exactly as the times stated and they came out EXACTLY like the picture. For the people who are having them fall apart or saying this recipe is a fail you kind of have to eye your doughs and see if they’re too wet or too dry. All kitchens are different!
Made them turned out yummy. But next time I think I’ll use less apple mix in each one.
Thank you for your comment, Debbie. I’m glad you liked them.
These were delish. I infused the diced apples with a cup of bourbon for a few hours prior to cooking.
Great idea! Love that you made them your own!
After I make these, can I freeze them or will it make the crust soggy?
I had a pie crust left over from Thanksgiving. I used that a can of pie crust filling. I chopped the filling so the pieces were smaller like yours. I halved the streusel topping and it was the perfect about to make 20 tarts. I baked about 25 minutes and let them sit that long in the tray. They were very fragile but I expected as much since my pie crust is very delicate. Im so thrilled these came out!
Made these today and they turned out perfect!!
Mine fall apart. Will not come out of mold even when completely cold. Way too much sugar. Sorry ….
Amazing recipe . I have made this recipe a half dozen times and they come out perfectly each time. Very easy to make and so good. After they have cooled and it is time to “ taste test” everyone one has 2-3 right away. Thanks for sharing this recipe!
Can you use a baking tin instead of a muffin tin and cut the biscuits up like flapjacks as they cool.
That way no problem with getting them out of the muffin? tin.
Also imperial measurements as well as cups would be good for us “old school” ladies.
I’ve just finished baking mine and letting them cool down. Prior to baking I did pack the streusel tight to ensure it all holds together. After hearing from others it’s got me a little worried that mine will fall apart. The apple pie filling I’ve made should hold together well. I believe by letting it cool in a freezer it will help the cornstarch thicken up and hold everything together.
Update. The cookies turned out perfect. Yaaaaaay!!!!
I love this recipe Have made it several time, but I have the same problem. The streusel recipe needs to be adjusted.. Too much waste. Can you help me with that?
Can I line the tin with cupcake papers? Will that affect the crust?
Debbie, I was wondering if you can use a cup cake paper liner too. I didn’t see any reply from the monitor of theis page?
Hi, I’m wondering if I can make these ahead and freeze them?
Did you get an answer? I’m debating on making the whole recipe or making 1/2.
I made them and they tasted delicious, but I had a problem with the crust. It seems that it didn’t cook well enough and I had even left them in a little longer. Finally I took them out of the muffin tins, put them on cooling racks and put them back in the oven to finish baking the bottoms. Any idea what I did wrong?
I just got done making these, they’re delicious! And so cute! I followed the review of adding an extra 1/4 c of flour, and pushing down the fist set of crumbs, they’re def crumbly but that’s to be expected. The recipe yielded 20 cookies, I could only get 24 rounds out of 1 pie crust. Perfect amount of apples and as far as the topping, you can cut that in half because that’s about all I used, I don’t want to waste it so I’ll use it for another recipe. Thanks for the recipe!
These cookies are a hit with everyone!!
I’m wondering if I could use quick cook oats rather than old fashioned? And would I need to adjust the amounts if so?
thank you,
Delicious, only thing I do differently is add pie spice & cinnamon to the dry & wet ingredients. Everyone loves them , perfect size for a delightful snack craving
My boyfriend’s nephew tried them and loved them – said he’s never had anything like that before. Thank you for the recipe! I made a bunch for Thanksgiving this year. 🙂
what an incredible recipe! saving this for years to come.
used 4 very large apples and both rolls of pie dough to make an 8-inch round crumb cake and 2 dozen cookies. I’m not usually an apple pie fan at all and I couldn’t stop eating them. dangerously good, even if prep takes a little bit.
I have made these dozens of times since I first discovered this recipe. Everyone that I’ve served them to loves them, and I’ve gotten several recipe requests.
I’ve made a couple small modifications because I had a hard time removing them from the pans, and I thought that the crusts were a bit under-baked.
I bake them in cupcake liners to make them easier to remove from the pans, and pre-baked the crusts for 5 minutes before filling the tins.
I store them in the refrigerator if there are leftovers for more than a few days.
Thank you for this fabulous recipe!
I baked half a batch and really liked them, but i think it runs a little sweet. Then i remembered that my wife made fresh cranberry sauce yesterday and added a teaspoon of that on top of the apples. That tartness balanced it out. YUM!
Can you freeze them
How far ahead can you make them. What is the best way to store them. Sounds delicious!
Can you freeze these, had leftovers from a brunch. They were so easy, made a bunch. Everyone loved them. Want to freeze some if possible or how long can I keep them chilled