If you love apple pie, this miniature version is even better. It’s like having a cupcake instead of a cake. The miniature version can be easily transported (in my case I got it to the office, and it got over within seconds, I do have a huge team) and lasts longer. It no doubt requires more effort, but the effort is well rewarded. If you have family around involve everyone in shaping the cookies, my mom and brother helped me with this.
There is no fuss involved in these cookies when compared to cutting of pies, getting cream, taking out the ice cream. So try this. This recipe is adapted from my favorite food blogger Smitten Kitchen.
I also found that the temperature in my new oven is erratic, basically all new equipments needs learning, hence you see burned base. But more or less after using it for a couple of months I have almost perfected the temperature settings. So use a equivalent of 175C moderate temperature for your oven. For mine 150C more or less works well for most of the baking.
Recipe adapted from Smitten Kitchen
For the cookie dough
2 and 1/2 cups of all purpose flour
1 tsp salt
1 tbsp powdered sugar
About 1 cup of cold unsalted butter, if using salted omit the salt above
1/2 cup of chilled water
For the apple filling
3 apples, use baking apples like granny’s smith or any hard variety
2 tsp spices mix like ground cinnamon, nutmeg and cloves. The mix should have more of cinnamon
1 tbsp lemon juice
1/2 cup sugar
For the dough
1. Mix all the dry ingredients – flour, sugar and salt together.
2. With a fork work the cold butter into the flour mix till it resembles crumbs.
3. Work in the chilled water, using your hands to knead it in a soft ball. Don’t over knead. This is very important, since the dough becomes more stretchy and bread like rather than cookie like.
4. Wrap the dough in a cling film and chill it in refrigerator while you prepare the filling.
For the filling
1. Peel, core and dice the apples into thin cubes. It needs to be smaller than usual pie filling. Mix in the spices.
2. Add the lemon juice and sugar, set it aside.
1. Use a round cookie cutter or any plastic lid for cutting the dough in shape. I don’t have a cookie cutter so I used a plastic bottle cap roughly 1.5 inches in diameter.
2. Roll out the dough using some flour if required, the dough should be as slightly thinner than a pie base. Using the cutter, cut out two equivalent round circles.
3. To assemble take a spoon of filling and place it in the centre of the first round cookie base. Wet the edges with water, and place the other cookie circle on top. Slightly stretch to cover the edges and with a fork create patterns while sealing the cookie. Using a knife to create a vent on top of cookie for steam to escape.
4. Prepare all the cookies in similar fashion. This recipe yields roughly 20-25 cookies. Lay them on a baking sheet lined with wax paper.
5. Bake in preheated oven for about 25 minutes, till edges are golden brown.
6. Cool on a wire rack, these can be stored in airtight jars for around 3-4 days, mine got over within a day.
Shaping the pies
The apple mix
Freshly out of oven