Dutch Apple Pie Cookies Recipes

DUTCH APPLE PIE

Steps:

• Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
• In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.

DUTCH APPLE PIE

Steps:

• To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
• Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
• Remove dough, roll out into a 12 1/2-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9 1/2 to 9-inch deep dish pie plate and unwrap. Fit to plate, flute edges if desired.
• Refrigerate until well chilled about 1 hour (or freeze for 15 minutes). Meanwhile preheat oven to 400 degrees.
• Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
• Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack while you prepare the topping and filling.
• Move oven rack down one level from center. Reduce oven temperature to 350.
• For the crumb topping: Add brown sugar to a medium mixing bowl and break up with fingertips. Add 3/4 cup flour, nutmeg and salt and whisk.
• Stir vanilla into 6 Tbsp melted butter. Pour into flour mixture and toss until evenly moistened. Transfer to refrigerator while you prepare filling.
• For the apple pie filling: In a large mixing bowl toss sliced apples with remaining 2 Tbsp melted butter and lemon juice. Add sugar, 3 Tbsp flour, and cinnamon. Toss mixture to evenly coat.
• To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat (this will help ensure you'll fit all of them in).
• Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie.
• Place the pie on a rimmed baking sheet and bake in preheated oven until apples are almost fully tender when poked with a toothpick (they should have a just little give as they will continue carryover cooking as the pie cools), about 45 - 55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn't overly browning, if needed tent with foil. If it's not browning enough you can move oven rack up one level.
• Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

THE BEST DUTCH APPLE PIE (CRUMBLE TOPPING) RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Set aside one cup of mixture for crumb topping.
• Press the remaining crumb mixture into an ungreased 9-inch pie pan; set aside.
• In a sauce pan, combine sugar, cornstarch and water over medium-high heat.
• Bring to a boil and let boil for 2 minutes, whisking constantly (it will thicken up quickly so it's important to keep stirring the whole time!).
• Remove from heat and fold in apples, vanilla, cinnamon, nutmeg, ginger, and allspice.
• Pour apple mixture into prepared crust and sprinkle seet-aside crumb topping on top.
• Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
• Let cool before serving.

DUTCH APPLE PIE COOKIES

Steps:

• 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.

DUTCH APPLE PIE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Prep the muffin tin by spraying the with baking spray
• Prep the apples by peeling, coring, and finely dicing them then set them aside
• 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, if needed
• Place the circles in the bottom of each muffin well
• Using a medium saucepan, on medium heat add the apples, sugar, lemon juice, and corn starch.
• Stir and continue to cook for about 5-19 minutes
• The apples should soften slightly and the liquid should begin to thicken
• Take off the heat
• Add one tablespoon of the apple mixture on top of each pie dough
• Streusel Topping Directions:
• Add the flour, brown sugar, sugar, oats, and salt to a medium bowl and mix till combined
• Add the melted butter and mix until all is combine
• Top off each apple mix with a tablespoon of the streusel
• Press topping down over the apples
• Bake at 350 degrees for 17-19 minutes
• Remove from the oven but allow the cookies to cool in the muffin tin for about 10 minutes
• Use a dull knife to gently remove the cookies from the tin
• Transfer the cookies on a wire rack and drizzle with caramel sauce

DUTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees. Prep the muffin tin by spraying the with baking sprayPrep the apples by peeling, coring, and finely dicing them then set them asideRoll 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, if needed Place the circles in the bottom of each muffin wellUsing a medium saucepan, on medium heat add the apples, sugar, lemon juice, and corn starch.Stir and continue to cook for about 5-19 minutes The apples should soften slightly and the liquid should begin to thickenTake off the heatAdd one tablespoon of the apple mixture on top of each pie dough
• Add the flour, brown sugar, sugar, oats, and salt to a medium bowl and mix till combinedAdd the melted butter and mix until all is combineTop off each apple mix with a tablespoon of the streuselPress topping down over the applesBake at 350 degrees for 17-19 minutesRemove from the oven but allow the cookies to cool in the muffin tin for about 10 minutesUse a dull knife to gently remove the cookies from the tinTransfer the cookies on a wire rack and drizzle with caramel sauce