Okay – these are super labor intensive, but totally, totally worth it. Darrin agrees these may be the best cookies we’ve ever had – that’s right, ever! They’re flakey, and buttery, and crisp, and light, and sweet and fruity, and cute! They’re, in a word, delicious.
Apple Pie Cookies
2 1/2 cups flour, plus more for dusting surfaces, dipping fork
2 tablespoons sugar
1 teaspoon salt
1 cup butter, very cold
1/2 cup water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it)
4 medium apples, whatever you like to bake with (I used MacCoun)
1/3 cup sugar
1 teaspoon cinnamon
Torbinado sugar for garnish
Make your pie dough:
Whisk together flour, sugar and salt.
Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas.
Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms.
Knead it just two or three times to form a ball.
Divide dough in half.
Wrap each half in plastic wrap and flatten a bit, like a disc.
Chill in fridge for at least an hour or up to two days. (I chilled overnight)
On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick.
Lift and rotate your dough as you roll it, to ensure that it rolls out evenly and so you can be sure it’s not sticking.
Use the large round cookie cutter (mine was 2 1/2-inch) to cut as many rounds as you can from the dough.
Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them.
Once you’ve finished the first packet, repeat the process with the second packet of dough
Prepare your apples:
Peel your apples. Cut thin (1/8-inch thick) slices from one side of whole apple, stopping when you hit the core.
Repeat on opposite side.
Use a smaller round cookie cutter (mine was about 1 2/3 inches) to cut the apples into cute little discs that will fit inside your pie cookies.
Mix the sugar and cinnamon together.
Preheat oven to 425 degrees.
Assemble your pies:
Grab your first disc of chilled dough and lightly dampen it on one side with water; this is to help it seal.
Take your first disc of apple and toss it in the cinnamon sugar.
Place it on the damp side of the bottom disk.
Place a second disc of dough on top; I found it easiest to seal it by picking the whole thing up and pinch the tops and bottoms around the apple with your fingers.
Back on the floured counter, cut decorative slits in your “pies”.
Dip your fork in the flour and use it to create a decorative crimp on the sealed edges.
Brush your cookie with egg wash and sprinkle with Turbinado sugar.
Replace on baking sheet and chill while you prepare the others.
Bake your apple pie cookies for 15 minutes, or until puffed and bronzed and very pie-esque.