apple pie cookies

October 7, 2011

Dilemmas. What is the best investment strategy? How do I find a good dental plan? What do I do with leftover pie dough scraps?

I don’t have all the answers to real life problems, but I do know what to do with those pie scraps. Make these!

One can only make so many cinnamon sugar twists, and no one wants to throw out those little bits of yum. Bite-size pie is the answer. Be a recessionista. Waste nothing.

I made a tart a few days ago and saved the extra dough wrapped in plastic in the fridge. Depending on your extras, you should be able to re-roll a few times. Give up though when you find yourself rolling out dough the size of a quarter. It’s just not worth it at that point.

P.S. Make the tart too. It’s UH-MAZE-ZING.

Apple Pie Cookies
Makes roughly 1 dozen

Extra pie dough (mine was about the size of a tennis ball, and I used this recipe)
1 apple
1 tablespoon sugar
1/2 teaspoon cinnamon
Juice from half a lemon
pinch of salt

Preheat the oven to 375, and line a baking sheet with parchment. Peel the apple, and shred it on a cheese grater. Mix with the lemon juice to stop it from browning. Add in the cinnamon and the salt and toss to release the juices. Roll out your dough to about 1/4 of an inch and stamp out rounds with a 2-inch cookie cutter.

Fill a small bowl with water. Spoon a small amount (about 1/2 teaspoon) of filling into the center of each round. Wet the edges with water and pinch to create three points. Really pinch it good to make sure everything is sealed – no one wants to eat a cookie that has fallen apart.

Transfer to the baking sheet and bake until browned, about 15 minutes.

{ 7 comments… read them below or add one }

Tracy April 30, 2012 at 6:09 am

I am doing the Happy Dance now. I’ve been trying to find the wright recipe to use my leftover pie crust, apples + strawberries. 2 out of 3 isn’t bad. I love this recipe. It’s now just past 3 am, so trying it out will have to wait till after some sleep. Thanks so much. I’ve been e-mailing + pinning you like crazy. Love your blog + so glad I found you.


gabs July 5, 2012 at 9:57 pm

I absolutely love baking and your blog- but I am on vacation right now and am a little hesitant about baking at high-altitude. Do you think this recipie will be affected?


Lillie July 6, 2012 at 3:49 am

Thank you! I think you should be fine – pie crusts are not usually effected at high altitude but you may need to add a little more liquid to the dough to get it to come together. I’d love to know how they come out for you!


gabs July 6, 2012 at 11:37 pm

Okay thank you so much! Will do!


gabs July 8, 2012 at 10:52 pm

They turned out great! thank you!


leopardlover October 13, 2012 at 6:59 am

is this an English blog because i was thinking about trying out this recipe but if it is american will it still work in england?? love your blog !! i only found out about it today!1 😀


Lillie October 13, 2012 at 10:42 am

Thank you! I’m so glad you found me. BMUB is an American blog but I would think that adapting the recipes and using the appropriate overseas substitute would be fine in an English kitchen. Happy baking!!


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