Crust (You can also use store-bought refrigerated pie crust):
- 1 ¼ cups Unbleached All-Purpose Flour
- ½ teaspoon salt
- 4 tablespoon butter
- 3 tablespoon vegetable shortening
- 3 tablespoon ice cold water
- flour for dusting
- 1 cup brown sugar
- ¾ cup Unbleached All-Purpose Flour
- ¾ cup oatmeal (quick or old-fashioned)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter, cut into chunks
- 1 1/2 cups canned apple pie filling* roughly chopped
- powdered sugar for garnish (optional)
- Preheat oven to 190°C.
- Prepare pie crust: In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in vegetable shortening until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball.
- Flour a square sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another square sheet of wax paper. Roll dough out to a thickness of about 1/8”. Using a 2” round circle cutter, cut out as many circles as you can. Carefully place circles on a wax-paper-lined cookie sheet and place in the freezer until needed. Collect dough scraps and roll and cut more circles that you will add to the pan in the freezer.
- Prepare topping: In a large bowl, mix all of the dry topping ingredients with a fork. Add butter chunks and mix with your fingers until all the butter is incorporated and it begins to form crumbles. Set aside ½ cup of this crumb mixture.
- Stir chopped apple pie filling into remaining crumble mixture, just until mixed.
- On a parchment-lined baking sheet, evenly place 12 of the frozen dough circles. Place a scant tablespoon of apple mixture onto the middle of each circle. With your finger, flatten the top of the apple mixture a little bit. Using a fork, place about ½ teaspoon of the reserved crumble mixture on top of each cookie.
- Bake at 190°C for 14-15 minutes, or until bottoms are lightly browned. Remove from oven and then transfer cookies to a cooling rack to cool completely. Shake a little powdered sugar over cookies to make them look pretty.
Makes about 3 dozen cookies. Recipe is easily doubled.
If you want to go completely homemade, here’s the recipe for apple pie filling, which I think tastes the best, and most like the dutch apple pie taste I was trying to replicate in a cookie:
Apple Pie “Filling”
- 4 medium granny smith apples, peeled, cored, and diced into 1/4 inch cubes
- 1 tsp lemon juice
- 3/4 cup white sugar
- 3 T cornstarch
- 1/2 tsp ground cinnamon
- 1 pinch nutmeg
- 1/8 tsp salt
- 1 cup apple juice (fresh apple cider is better)
- 1 cup water (you can use just 2 cups water, but the apple juice/cider is better)
- In a large bowl, toss diced apple with lemon juice and set aside. Pour apple juice and water into a high-rimmed sauté pan over medium heat. Combine sugar, cornstarch, cinnamon, salt, & nutmeg. Add to liquid in pan, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 5-6 minutes. Cool for 30 minutes.
- Ladle into plastic containers to refrigerate or freeze. Cool at room temperature no longer than 1 1/2 hours.