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.
GWEN says
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,
Andrew Betrix says
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
Leanne says
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. 🙂
Redria says
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.
Diane says
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!