Apple Pie Cookies

It's that time of year when both the stress levels rise enough to procrastinate through baking and the apples start to arrive in such large numbers that my house can't keep up with them. So, in a moment of foresight (at least, that's what I'm telling myself) I asked some friends if the next day they wanted cookies or apple pie. The response, jokingly, was apple pie cookies. That was a challenge I could pass up. You can't make some food up that sounds super yummy and expect me not to try to follow through! So, here are the very happy results. A little more like fruit pockets than apple pies, but next time I'll see if I can do a small lattice top for each (though that will be a night when I'm in need of even more serious procrastination).

Ingredients

For the Crust:
1 1/2 cups whole wheat pastry flour
1 tsp baking powder
2 Tbsp sugar
1 pinch salt
1/2 cup butter (1 stick, and this works well with dairy free substitutes)
2-4 Tbsp chilled water

For the Apple Filling:
3 apples, diced
1/4 cup brown sugar
1 Tbsp cinnamon
1 tsp nutmeg
2 tsp cornstarch mixed into 1 Tbsp cold water

Optional: a little extra white sugar and whole milk to drizzle on top

Instructions

Preheat oven to 425F.

To make the crust, stir together all the dry ingredients. Cut in the butter and mix using your hands until a course meal is formed. Add the water 1 Tbsp at a time and mix well until the dough starts to come together. Don't overdo the water by adding it to fast - once it has been worked a little the dough comes together when at first seems like it might be dry. Make sure the final dough is not sticky but supple enough to be kneaded a bit to blend.

Most recipes say to always set aside and chill your dough. I didn't when I did these little cookies and it didn't seem to make a difference. But feel free to cover and chill in your fridge while you prepare the apples.

In a small saucepan, heat the apples over medium-low heat. Once they start to get a little juicy add in the sugar and spices. Cook until the apples start to get soft and go clear, stirring frequently, about 10 minutes. Add in the cornstarch mixture and cook, stirring for another 2 minutes (until it starts to thicken). Remove from the heat and let cool slightly.

While the apples are cooling, line a baking sheet with parchment paper. Roll out the dough. I rolled mine to about 1/8 of an inch thick. Cut out shapes using any cookie cutter you want. Place the cuttings that will form the bottoms onto the baking sheet. Spoon a tablespoon of filling into the center of each cut out. Place a second cut out on top of the filling, and crimp together the edges of each cookie-pie with a fork.

Brush the tops with milk and sprinkle with sugar. Cut small slits into the top of each to let the steam out.

Bake for 10 minutes, until the edges start to get golden.