Pioneer Woman apple pie cookies are easy fall treats with store-bought pie dough, brown sugar apple filling and cardamom glaze, ready in under an hour. That makes them a go-to for Thanksgiving bake sales, holiday parties or weeknight desserts, since they taste like pie without the fuss.
The filling must cool completely before you place it on the dough, because warm apple mixture softens the crust and makes the lattice slide off. Skip that cooling step and you end up with a soggy mess that looks nothing like the mini pies you are going for.
Ree uses a fork-pressed lattice top instead of full weaving, so these come together quickly with no braiding skills required. The filling also leans tart from the lemon juice, which keeps each bite from getting too sweet even with the glaze on top.
Pioneer Woman Apple Pie Cookies
Course: DessertCuisine: AmericanDifficulty: Medium14
servings35
minutes20
minutes219
kcalCrisp pie crust rounds hold a soft, spiced apple filling under a mini lattice top, then get drizzled with a powdered sugar glaze once cool.
Ingredients
- For the Filling:
3 tbsp. salted butter
2 apples, peeled and diced
1/2 c. packed light brown sugar
Juice of 1/2 lemon
2 tbsp. apple juice or cider (or use water)
1 tbsp. cornstarch
- For the Cookies:
1 (14-oz.) package refrigerated pie dough (2 crusts)
- For the Glaze:
1/2 c. powdered sugar
2 to 3 teaspoons heavy cream
1/8 teaspoon ground cardamom (optional)
Directions
- Cook the apples: Melt the butter in a saucepan over medium-high heat, then add the diced apples and cook until they soften, 3 to 4 minutes.
- Build the filling: Stir in the brown sugar and lemon juice, then bring to a simmer until the apples soften, 3 to 4 more minutes. Whisk the apple juice and cornstarch together, add to the pan and stir until thick, about 1 minute, then remove from heat to cool completely.
- Prep the dough: While the filling cools, preheat the oven to 350°F and line a baking sheet with parchment paper. Roll one piece of pie dough into a 12-inch round, then cut 12 circles with a 3-inch cutter and re-roll scraps for 2 more.
- Cut the lattice strips: Once all rounds are cut, roll the second piece of dough into a 12-inch round and slice into 1/2-inch-wide strips. Cut those strips to about 3 1/2 to 4 inches long, since you need roughly 56 pieces for 14 cookies.
- Assemble the cookies: After cutting all the strips, place 1 tablespoon of cooled filling in the center of each dough round. Lay 2 strips parallel on top and 2 more perpendicular to form a lattice, then trim the edges and press with a fork to seal.
- Bake until golden: Once assembled, bake the cookies at 350°F until golden, 18 to 20 minutes, then transfer to a wire rack to cool before glazing.
- Make the glaze: After the cookies cool, whisk together the powdered sugar, heavy cream and cardamom in a small bowl, then drizzle over the top before serving.
FAQs
Can I use homemade pie dough instead of store-bought for these cookies?
You can, and it works as long as you roll it to about 1/8-inch thickness to match store-bought. Thicker dough takes longer to bake and could leave raw centers, so aim for a thin, even roll. A butter-based pie crust recipe gives the closest flavor match to what Ree uses.
How far ahead can I make the apple filling before assembling?
The filling keeps in the fridge for up to two days in a sealed container, which makes it a solid make-ahead option for holiday baking. Let it come to room temperature before scooping, since cold filling is harder to portion and can crack the dough when you press the edges.
What can I use if I don’t have a round cookie cutter?
A wide-mouth mason jar lid or the rim of a drinking glass works just as well, since both give you a clean 3-inch circle. You can also cut freeform rounds with a sharp knife, though they won’t look as uniform.
Why did my lattice top fall apart during baking?
The most common cause is warm filling, because it softens the dough strips before they set in the oven. Make sure the apple mixture is fully cooled before assembling, and press the fork seal firmly so the strips stay put. If your kitchen runs hot, chill the assembled cookies for 10 minutes before baking.
Can I skip the cardamom in the glaze?
Yes, the glaze works fine with just powdered sugar and cream, since the cardamom is optional. You can swap in a pinch of cinnamon or nutmeg for a more traditional apple pie flavor, or add vanilla extract instead.
