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.
Donnamarie Floyd says
This is going to be my cookie swap cookie because it came out so good. It tastes exactly like an apple pie. I am trying to make them in my mini-muffin pan for more of a one bit cookie and adding a little heath bar bits to crust…will keep you posted.
Julie says
Sounds so good! Please do let me know how they work out in the mini muffin pan.
James says
I just did this in a mini-muffin pan and they came out great. 15min in my oven.
I cut the pie dough a little bigger than the bottoms so it would go up the sides a bit and then used about a teaspoon of apple filling and heaping teaspoon of streusel topping!
Barbara Scoggins says
My daughter-inlaw made these for our Thanksgiving gathering and everyone loved them!!! So very good!!!
CM2 says
Hi, I’m curious why you commented that the mini size wouldn’t work? Have you tried it that way? We have had a cookie walk at our church for the past 10 years early December. Cookie Walk participants purchase a food grade glove and large clear container and walk around 14 eight foot tables and select enough cookies to fill their plastic containers. I always like to take SMALL, DIFFERENT INTERESTING cookies ( these definitely fit the bill) 🙂 and immediately thought to make them in the mini sized muffin tin. I don’t want to try the smaller size if you have done so with poor results. Thanks you for sharing this neat idea.CM2
James says
CM2…
I just did this in a mini-muffin pan and they came out great. 15min in my oven
I cut the pie dough a little bigger than the bottoms so it would go up the sides a bit and then used about a teaspoon of apple filling and heaping teaspoon of streusel topping!
Carolyn says
I made these today but with apples given to me. Not sure what kind of apples. Like a MacIntosh but the not as tart. It seems like they produced too much juice. I also used homemade pie crust chilled. Seems like they were too much apple filling. Also, the struesel was way too much, had a lot left over. Also, it was too crumby and made them loose so I had to put them into paper liners.
Not really complaining as they taste good. Will see what happens after they sit overnight.
Next time will make less topping.
Thanks for the recipe. Not your fault something went wrong. As I said, they taste good.
Nicole says
I just made these amazing pie cookies for the second time yesterday and they have become the talk of the family. So much so that people are now asking me to make sugar free (for the diabetics) any suggestions or is this even possible? Thanks in advance and i appreciate the recipe!!
Julie says
The only thing I can suggest is trying to cut the amount of sugar you use with a substitute such as Stevia… You could try using half granulated sugar and half Stevia for baking… Let me know what how it goes if you try it. I’m so glad they were a hit!
Gerry says
I would really like to try this recipe; problem is I can’t find
Marie Callender’s refrigerated pie dough.
Is there something else I can use?
Julie says
Gerry, you could use any store-bought pie crust (some are in the freezer and some in the refrigerated section) or you could make your own. This is the recipe I use when I make my own crust. https://lovelylittlekitchen.com/classic-pumpkin-pie-pie-crust-tutorial/
Gerry says
Thanks Julie:
After posting my comments, I did find out that Pillsbury offers
refrigerated pie dough.
Also, as you say, I can make my own. 🙂
Christine says
How much further does the pie dough have to be rolled out?
Julie says
Hi Christine, that’s a great question. I haven’t made these in a while, but I would say just an inch or two all round is fine. Enjoy!
Christine says
Julie, thank you for such an amazing recipe.
I just returned home from a potluck dinner for 60 people from a Women’s Ukrainian Auxiliary.
These little gems were the hit of the dessert table.
Many requests for the recipe.
I will be moving the recipe to my “Keeper” binder.
Thank you for taking the time to share your recipes with us.
Shannon Hoekstra says
I made these for my daughters high school October bake sale. They were so good I had a hard time letting her take them! They held together really well but I put them in cupcake wrappers after I baked them so they would be easier to handle at the bake sale! I did eat two of them!
Julie says
I’m so glad to hear that you like them Shannon! Great idea to put them in cupcake wrappers.
Natalie says
I had a question about the butter in the crumble topping. The recipe says 3/4 cup plus 2 tbs or 14 tbs total. Each 1/4 cup has 8 tbs. If you do 14 tbs, it’s less than a 1/2 cup. I ultimately used 1/2 cup and needed a little more flour, so I suspect it’s actually 14 tbs. This may also point to the root cause when some folks said theirs didn’t hold up. Mine turned out great…I’m very pleased with the taste and color. I am excited to bring them to my office party tomorrow. Thanks for a yummy recipe!
Julie says
I know that’s a confusing measurement and it wouldn’t hurt for me to make these one more time and make sure the recipe is accurate, but you said that each 1/4 cup of butter is 8 tablespoons, but 1/4 cup of butter is actually only 4 tablespoons. I’m glad you like how they turned out, and I hope they are a bit hit tomorrow! Thanks for taking the time to leave me a note!
Minty says
I think Natalie is confusing 1/4 cup with 1/4 pound. 1/4 cup has four tablespoons. 1/4 pound has eight tablespoons. Confuses me every time! Can’t wait to try this recipe. I’m a huge apple fan and will be making these for my upcoming cookie exchange. One question… how many cookies does this recipe make? Thank you!!
Maggie says
Making these for Thanksgiving gathering and they look great!!
Read the prior comments and adapted as follows: added 1 teaspoon corn starch, used 1 1/2 pie crust rolls (used another brand), maybe I didn’t roll it too thin, placed pie crust in muffin pan as directed and baked for about 2 minutes, afterwards, I added apple mix and topped with crumb mix. Let them cool off really well and the came out nicely shaped! Firm enough to hold. They taste yummy!!!
Good recipe…..will use it again.
K.B. says
How do you store leftovers?
Julie says
I just put the cookies in an airtight container and left them out at room temperature. Enjoy!
Marie Howard says
Yum! These sound great!
the chief says
taste excellent, consistency iffy. Had plenty of blueberries that had to be used so why not! Following is recipe for blueberry filling; 4 cups blueberries, 1 cup sugar (use golden coconut sugar),1/4 cup tapioca. 1 tbsp. lemon juice, 1/8 tsp cinnamon. After 20 mins baking looked a little juicy so went another 8 mins. cooled 1 hr . came out of muffin pan fairly well but wouldn’t call it a cookie. refrigeration has helped immensely and now may be called an official cookie. Great recipe, will try apple today.
Zachary says
I’ve made these numerous times! They are always a huge hit and so simple to make!
Julie says
Glad to hear that, thanks Zachary!
Teresa Johnson says
These are soooo good.,I made my own homemade lard pie crust & ran it halfway up the tin & it worked perfectly :)) Thank you soooo much 🙂
Julie says
Wonderful, thanks Teresa!
Dawn says
OMG these are delicious. Went apple picking a few weeks ago and am always looking for recipes. This is definitely a keeper. My hubby and dad loved them too! Thanks for sharing.
Roy & Marlene Nordstrom says
We live in Calgary, Alberta and the elevation causes havoc with recipes. Adjustments need to be made to flour, sugar and liquid. This definitely is one. The small bottom pie crust needs to be up part or all of the side of the muffin tin, otherwise everything falls apart when you try to remove it from the tin. The apple juices stick to the edges and don’t allow for easy removal from the tin. The amount of struesel is too much , could have used 2/3rds of the quantity. The flavour is good. Not worth the effort; a whole apple pie would take less time and effort. Not a keeper.
Margarita Lewis says
I baked the apple pie cookies and they are delicious. Only one thing I did different is I used 1 tablespoon of orange juice and 1 tablespoon of lemon juice instead of 2 tablespoon of lemon juice. They are getting eaten fast around here. Thank you and I subscribed to your newsletter looking forward to bake more from your recipes.
Chris says
Takes just like an apple pie
Julie says
Exactly, thanks Chris!