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
Disclaimer: the links in this post for the apple peeler are Amazon affiliate links.
Vaya of Valya's Taste of Home says
Yummy! All you need is french vanilla ice cream to go with it. 🙂
Julie says
Good idea!
HELEN GATT says
Just subscribed to your website and am very amazed with the easy recipes that I have seen so far ,
Haven’t gone through all the pages but I am sure that there are more goodies.
Thankyou
Helen
Julie says
Thank you so much Helen!
Remy says
Will definitely try this… Can you substitute apple pie filling for the fresh apples?
Terri Milam says
I made these! OMG! These were heaven! Easy to make! And wonderful thank you for sharing your recipe!
Julie says
Thank you Terri!
Scott says
Oh mymgod, i cant even see the recipe, nothing but a bunch of pop up ads. I understand some ads but atleast post the info ppl look for
K says
What browser are you using?
Tim Hunt says
No ads on my iPad.
Rosemary says
I just tried these out with the thought that I would bring them for Thanksgiving. Disaster. I need to put each one in a dessert dish. They completely fell apart. 😖 What did I do wrong?
Julie says
I’m sorry to hear that. Wish I could be more helpful, but I’m really not sure what went wrong.
Nancy Ashley says
I made these using puff pastry crust and they were amazing. I was concerned that they might fall apart, so I cut 3″ circles using the lid to a mazon jar, and place the circles in cupcake pans, pushing the edges up the sides about 1/4″ inch. They came out perfectly.
Julie says
I’m so glad they worked out well for you Nancy. Thank you for your comment!
Em says
Yes I made mine a bit larger so the crust made a little cup for the apples. Turned out perfect!
Kimberly says
They are better the second day – stay together more
Carolyn says
Mine did the same thing. Not sure if maybe it was the apples I used. Had some apples given to me, not sure what kind they were. They were similar to MacIntosh in tenture. But thought I would try. They taste good but had to put them into cupcake paper. Had some papers that were smashed so just used them,
Seems like the apples maybe had too much juice. Will try again and use Granny Smith.
Also, the streusel topping was way too much. I even made more due to making my own dough and had more left. But all in all they were tasty.
Not complaining though.
Lisa says
I just made these with Granny Smith apples and mine are falling apart too. Think the cruses may need to be prebaked before adding the filling. I’ll see how they are tomorrow. Good thing they still taste good even if the can’t really be “shared” with others.
Pamela says
I agree way too much crumb topping I thought this while making it . This needs to be adjusted. I will use what I have left on another pie it won’t go to waste.
Tiffany says
Try adding an extra tablespoon or 2 to the streusel mix so that it become more “dough” like and press them down firmly.
I had the exact same problem and that’s what I did to solve it!
SusanB says
You added what to the streusel mix?
Julie says
Sorry Susan, I’m not sure I understand your question. You don’t add anything to the streusel mixture once it’s made- you just put 1 tablespoon of it on top of the apple filling in each muffin well.
Bob says
Same thing happened to me. This recipe is a complete waste of time, you’d be better of just making a whole pie instead of this mess
Marcia Gatz says
I made them, trial and error..the key is not putting too much of the apple filling in, and it’s important to pat down after assembled and I had to bake the full 19 minutes maybe 1 or 2 more and be patient “ let them cool”
I am wondering though if I can make the filling and topping ahead and just bake a few hours before serving…I like the top and bottom crisp…
They tend to soften up the next day
Karen Cowdrey says
Hi my name is Karen and I live in Australia do you know what our equivalent of corn starch is please.
Julie says
Hi Karen, great question! I looked up some alternatives that might be more accessible to you in Australia, and most people said they use cornflour, tapioca starch or arrowroot. You just need a little something to help thicken up the apple juices as they cook. Hope this is helpful and that you enjoy the cookies!
Lauren says
I made these tonight and I’m definitely making them again! I took the suggestion of some other reviewers who made the pie crust go up the sides a little bit. It was neater and allowed for a little more apple filling! Soooo delicious. I tried them when they were still warm and then I had another one and another 😂
Karen @ The Food Charlatan says
You have the best ideas Julie! I have to try this! I want to make it with some other fillings too, the possibilities are endless! Yum. PS, can I be your neighbor please.
Julie says
Thanks Karen, yes you may :0)
The Hungry Mum says
Love a petite dessert! These pie/cookies look fab.
Julie says
Thanks so much!
AILUY says
SUPER YUM!!! Great idea, can’t wait to try it. Is there a way to make it dairy free
Julie says
Thanks! I’m not really sure how to make this dairy free.
Kristina says
Unless I’m mistaken, butter is the only dairy product in this recipe. To make it dairy-free you would just need to substitute a different fat. In order to maintain the flavor of the original recipe, it would need to be butter flavored. Butter flavored Crisco is the first thing that comes to mind. Another option would be a vegan margarine.
Faye says
Whoa! I need to make these now!!
Julie says
Thanks Faye!
susan frankel says
can they be frozen?
Julie says
I have not tried freezing these, but I think you could.
Guppiekisses says
Absolutely delicious! And so easy to make! Thank you for sharing your recipe!! It’s fast becoming a family favourite!
Julie says
So glad to hear that! Enjoy!
Grady says
Do these need to be refrigerated after they are cooked?
Julie says
You could if you like, but they are fine at room temperature. Hope you enjoy!
Lacey says
These cookies are delicious and will be going into my book of favorite recipes! I made these for my husband to take to work on the 4th of July and everyone loved them. Not only are they delicious, they’re easy to make. Thank you for sharing your recipe!
Julie says
That’s so good to hear Lacey. Thanks so much!
Mary Henson says
Made these over the weekend and they are GONE. Recipe was great, instructions were perfect. Had to substitute puff pastry for pie crust as my poorly stocked neighborhood grocery store didn’t have any. Like tiny personal apple pies!!!! Thank you for a winning new recipe!
Julie says
So happy they worked out for you Mary. I’d love to try them again with puff pastry. I’m glad you used what you could find!
Marcia S. says
I made these to see if they would work for a sweets table at my son’s wedding. They are perfect! I froze some to see if I could make them ahead and that worked too! Thanks for a great make-ahead recipe!
Julie says
That’s such a great idea Marcia! Thanks for letting me know that they freeze well!
Donnamarie Floyd says
That was my question. I want to make them ahead of time for my cookie swap. Freeze them for a week and then bring to swap. They will be nice and defrosted for the swap.
That should be fine right? Just checking.
Julie says
Yes, I think that will be just fine!
Andrea says
I made them and I had a lot of streussel topping left and no apples. So I tried preparing strawberries instead of apples. They are much jucier so I had to be careful not to use all the juice. They turned out delicious!!!
Thank you for the recipe, we loved them.
Julie says
Wonderful, love it Andrea!
Sarah says
Do you think blueberry pie filling would work as well?
Angela says
I’m making these this weekend for a BBQ. I’m going to use peaches and apples I got at our local farmers market. They look delicious! 🍑🍎
Julie says
Enjoy!
Beth says
These look amazing! Do they have a strong oatmeal flavor though?
Julie says
Thanks Beth, I would say they taste similar to a mini apple crisp if that helps.
Jennifer says
How did you store these? Just made them and they are delicious!!! I’m thinking Tupperware would make them lose the crispness of the streusel topping. Any advice would be great!
Julie says
I just used a Tupperware and they were fine. Glad you like them!
Pooh says
I had some apples that needed to be used. I didn’t want apple sauce, apple butter, apple pie, apple muffins or any of the standard apple dishes. I ran across this beautiful recipe and thought I’d give it a try. I had all the ingredients, with the exception of the pie crust, on hand. This recipe was so simple, quick and easy to follow. The little Dutch Apple pie cookies turned out amazing. I actually had to give some away to keep from eating them all. They are amazing and taste as pretty as they look. Thank you for such a great recipe!
Julie says
That’s great! I’m so glad you loved them!
Viv says
If I don’t have any Granny Smith apple and substitute with regular apples, do you think I need to make any modification in the recipe?
Can’t wait to make them!
Julie says
I think you could use any apple, I just like Granny Smith for the tartness.
karen says
Can you use blueberry
Julie says
I don’t see why not! Let me know what you think if you try them.
Melinda says
I think when I make these I may drizzle some Carmel over the top of these delicious looking cookies! Thank you for the recipe!!
Julie says
I like the way you think Melinda!
karen says
Can you use blueberry
SpinninJenny says
I collect antique apple peelers, and have the kind that clamp onto a table edge. I especially love one that has hearts on the turning wheel. I’ve used them for apples and pears. They still work great and the grandkids love to use them!
I haven’t tried the recipe, but I plan to this weekend. I have some apples that I need to use and this looks like something my Dad and son would enjoy.
Thanks for the recipe!
Julie says
How fun! Enjoy your weekend!