Mini Apple Pie Cookies

Cute and delicious! It’s like having a bite-size apple pie right at your fingertips! While the apples are softening in a saucepan, along with the cinnamon, lemon juice and sugar you get the unmistakable aroma of baked apple pie wafting through your home. Then once they start baking with the streusel on top, oh mama, that will be the longest 18 minutes you’ll have to endure until they’re done. Let’s get started, shall we?

• 1 roll of refrigerated pie dough (I used Pillsbury pie dough)
• 5 small Granny Smith apples, peeled, cored, and diced finely
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

FOR THE STREUSEL TOPPING

• 2 1/4 cups all purpose flour
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 2/3 cups old fashioned oats
• pinch of salt
• 3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted

1. 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.
2. 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.
3. Add about one tablespoon of the apple filling on top of each circle of pie dough.
4. In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
5. Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
6. 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. Enjoy! 🙂

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Recipe courtesy of: lovelylittlekitchen.com