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.
Did you make this recipe?
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Dutch Apple Pie Cookies
- 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
Description
The perfect little three bite dessert with a flakey pie crust, cinnamon apple filling, and a sweet buttery crumb topping!
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
Keywords: dutch apple pie cookies, apple cookies, fall baking, Thanksgiving dessert
Disclaimer: the links in this post for the apple peeler are Amazon affiliate links.
Cassondre says
Made these last Holiday! Received so many compliments! Making them again this year!
★★★★★
Sheila says
Just made these, so yummy. Do they need to be stored in the refrigerator?
★★★★★
Julie says
Glad you like them! I kept mine at room temp for a few days.
Marla says
Could you use apple pie fillinge?
Michelle G says
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!
★★★★★
debbie meinsler says
Made them turned out yummy. But next time I think I’ll use less apple mix in each one.
★★★★★
Julie says
Thank you for your comment, Debbie. I’m glad you liked them.
Gary says
These were delish. I infused the diced apples with a cup of bourbon for a few hours prior to cooking.
★★★★★
Julie says
Great idea! Love that you made them your own!
Charlie says
After I make these, can I freeze them or will it make the crust soggy?
Meghan says
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!
★★★★
Leah says
Made these today and they turned out perfect!!
Anne-Marie says
Mine fall apart. Will not come out of mold even when completely cold. Way too much sugar. Sorry ….
Jocelyn says
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!
★★★★★
Jackie says
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.
Dwight Cochrane says
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.
Dwight Cochrane says
Update. The cookies turned out perfect. Yaaaaaay!!!!
Hedy says
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?
Debbie says
Can I line the tin with cupcake papers? Will that affect the crust?
Robin says
Hi, I’m wondering if I can make these ahead and freeze them?
Leanne says
Did you get an answer? I’m debating on making the whole recipe or making 1/2.
Ethe says
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?