Dilemmas: what is the best investment strategy, how do I choose a dental plan, and what should I do with leftover pie dough? I can’t help with financial planning here, but I can solve the pie-dough problem. These bite-size apple pie cookies are the perfect way to use scraps of pastry dough—minimal waste, maximum reward.
When you have small pieces of dough leftover from making a tart or pie, it’s tempting to twist them into cinnamon sugar sticks, but eventually those little bits add up. Rather than toss them, roll them into tiny pies. They bake quickly, travel well, and make a charming snack or dessert. They’re ideal for using up dough that’s still pliable; stop re-rolling once the pieces become too small to work with comfortably.
P.S. If you made a tart and have extra dough, these little cookies are the perfect follow-up. They keep the feeling of homemade pie without the fuss of a full-size crust.
Apple Pie Cookies
Makes roughly 1 dozen
Ingredients:
Extra pie dough (the amount I used was about the size of a tennis ball; a basic tart or pie dough works well)
1 apple
1 tablespoon sugar
1/2 teaspoon cinnamon
Juice from half a lemon
Pinch of salt
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Peel the apple and grate it using a cheese grater. Toss the grated apple with the lemon juice right away to prevent browning. Add the sugar, cinnamon, and a pinch of salt, then mix gently so the spices and juices begin to meld.
3. Roll your pie dough to about 1/4 inch thickness on a lightly floured surface. Use a 2-inch round cookie cutter to stamp out circles. Re-roll scraps as needed, but stop once the pieces get too small to handle comfortably—there’s no need to overwork the pastry.
4. Fill a small bowl with plain water. Place about 1/2 teaspoon of the apple filling in the center of each dough round. Lightly wet the edges of the dough with your fingertip, then pinch the edges together to form three points (think miniature three-cornered pies). Press each seal firmly so the filling stays inside while baking.
5. Arrange the cookies on the prepared baking sheet with space between them. Bake until the pastry is golden and the filling is bubbling slightly, about 15 minutes depending on your oven. Remove from the oven and let cool for a few minutes before serving.
Tips and variations:
– If your grated apple seems very wet, gently squeeze out a little excess liquid before filling to avoid soggy bottoms.
– Add a teaspoon of chopped nuts or a few raisins to the filling for extra texture and flavor.
– Brush the tops with a little milk or a beaten egg for a shinier, more golden finish. A light dusting of cinnamon sugar after baking is also delicious.
– These cookies are best eaten the day they are made but will keep in an airtight container at room temperature for up to two days. Reheat briefly in a warm oven if you prefer them warm.
These tiny apple pie cookies are a simple, satisfying way to use leftover dough and make an everyday treat feel special. They’re quick to assemble, kid-friendly, and a great addition to a dessert plate, picnic, or lunchbox.
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