Pie Crust + Apples = Magic: Our Go-To Apple Pie Cookie Recipe

You know those Sunday mornings when everyone’s in pajamas, the house smells like cinnamon, and you’re supposed to be relaxed, but somehow the dog is barking, the laundry’s overflowing, and the kids are begging for something sweet before breakfast? That’s how this apple pie cookie recipe became a tradition in our house. Picture it: one blurry morning last fall, my husband was out of town (again), the 8-year-old was “starving” at 7 am, and the 12-year-old was scrolling TikTok, loudly narrating the world’s best cinnamon rolls. I just wanted a coffee and maybe five minutes of quiet. But instead, I found myself staring at a half-empty bag of apples and a pile of Pillsbury pie crusts I’d impulse-bought “for emergencies.” That’s how apple pie cookies happened.

The Mistake I’ve Made (More Than Once)

Here’s where I learned the hard way: do not skip the cornstarch in the filling. The first time I made these, I was so proud of my minimalist approach that I just tossed apples and sugar together and called it a day. They looked gorgeous coming out of the oven, but the second you bit in, juicy apple lava all over the place. I mean, you try explaining to an 8-year-old why her favorite sweater is now sticky. So now, I always add a tablespoon of cornstarch to the filling; it thickens things up, and no one ends up with dessert all over their shirt.

The Real-Life, Tried-and-True Tips

• Freeze your pie crust sheets for 5–10 minutes before cutting. It’s just easier to handle, and the circles stay cleaner.
• Use a biscuit cutter or a mason jar lid for perfect circles. But honestly, sometimes I just cut squares with a pizza cutter and tell the kids they’re “rustic.” They eat them either way.
• Don’t overfill the cookies. A little pile of apple filling goes a long way. Too much and you’ll have a mess (see above re: sweater disasters).
• Brush with egg wash if you remember, milk if you don’t. Some days you have time for a glossy finish, some days you’re sprinting to the bus stop. Both work.
• Let them cool a bit before eating. I know, the hardest part. But otherwise, molten apple burns little tongues. (Ask me how I know.)

Let’s walk through every step, ingredient, and whim you might have. Because sometimes, reading the recipe is the one quiet moment you get all day.

Ingredients

• 2 packages store-bought pie crusts, thawed (Pillsbury All-Ready is my ride-or-die)
  Real talk: Pillsbury. Not sponsored, just honest. These roll out smooth, don’t crack, and make my life easier. If you have time, your own crust recipe is great, but I’m never apologizing for store-bought.
• 2 medium apples (Fuji or Gala for sweetness, Granny Smith for tang, or a mix!)
  Sometimes, grocery shopping is what happens, so use what your fruit bowl offers. For a little extra flavor, try Honeycrisp or even a splash of canned pumpkin if apples are scarce. No kidding—it works.
• 3 tablespoons brown sugar
  More for a sweeter crowd, less if your family is watching sugar.
• 1 tablespoon cornstarch
  If you’re out, try flour, tapioca starch, or even instant clear gel. This is the juicy filling saver.
• 1 teaspoon cinnamon (Penzeys is my secret; McCormick works in a pinch)
  Sometimes, I add a tiny pinch of cardamom or ginger.
• Pinch of nutmeg
  Fresh grated if you’re feeling fancy, pre ground if not.
• Pinch of salt
  Skip this if your butter is salted.
• 1 tablespoon unsalted butter, diced (salted is fine, just adjust your salt!)
  I’ve even used margarine in an emergency. The world still turns.
• 1 egg or splash of milk (optional, for brushing)
  Egg wash for gloss, milk for softness, water if you’re all out. Sometimes, I just sprinkle sugar on top.
• Caramel sauce, powdered sugar, or vanilla ice cream (also optional, but highly encouraged)
  For the love of your taste buds, give in to the drizzle.

Instructions (With All the Secrets)

1. Set the Stage:
Preheat your oven to 375°F (190°C). Line your baking sheet with parchment; the quick cleanup is worth it.
If your kitchen is a mess, move the pile of clean laundry. If not, lucky you.

2. Roll Out the Pie Crust:
Unroll your dough. If it’s sticky, sprinkle a tiny bit of flour—but not too much, or the cookies get tough.
If you remember, chill the rolled dough 5–10 minutes before cutting. It’s just way easier to handle.
Use a biscuit cutter, jar lid, or cup to cut circles about 3 inches across. Save the scraps—those are bonus cookies.
If you’re in a hurry, squares are perfectly legit. (In our house, anything with apples and sugar is a win.)
You’ll need two circles (or squares) per cookie. You can do the math, but I never do.

3. Prep the Filling:
Peel and dice the apples into small pieces. Toss with lemon juice if you have time (this keeps them from browning and adds a nice zip).
Mix in brown sugar, cornstarch, cinnamon, nutmeg, and salt. Taste a spoonful, adjust the sugar or spice to your crew’s taste.
If you’re feeling creative, add a splash of vanilla, a drizzle of honey, or even a teaspoon of bourbon if it’s just the grown-ups.
Let this sit while you prep the dough. The sugar will draw out the juices, this is your secret filling superpower.

4. Fill and Seal:
Place a spoonful of filling in the center of one circle. Don’t overfill! That’s how you get lava cookies.
Top with a tiny bit of butter. (Trust me. It makes the filling richer.)
Cover with the second circle. Press the edges with a fork—or fold and crimp if you’re feeling patient.
If you messed up, pinch it back together. No one will notice after the first bite.

5. Bake:
Transfer to your baking sheet. Poke a couple of holes in the top with a fork or toothpick; this lets steam escape and keeps the cookies from exploding.
Brush with egg wash or milk for shine, or sprinkle with sugar for sweetness.
Bake 18–20 minutes until golden. Rotate the tray halfway if your oven is fussy.
Let cool just a little—or not. We eat them warm with minor regrets, but major happiness.

6. Serve and Store:
Drizzle with caramel or dust with powdered sugar if the kids insist (and when do they ever not?).
Store leftovers (if such a thing exists) covered on the counter. They’re best the first day, but a quick zap in the microwave brings them back to life.
And if you’re freezing for later, see the tips above—apple emergencies happen.

The Real-Life Finish

These aren’t perfect. Sometimes, they’re messy. Sometimes, I burn the edges. But what matters is that everyone crowds around the counter, reaching for seconds, and somehow, the mess feels worth it. The dog gets the crumbs. The laundry waits. And for those few minutes, the house smells like home. Isn’t that what we’re all cooking for, in the end?