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Apple Cinnamon Cookie Pie

Apple Cinnamon Cookie Pie


Could it be better than an apple pie?

Granny Smith apples are typically delicious in a regular old apple pie, so of course they'll be a tasty topping for a cookie pie too.

Courtesy of Domino Sugar

Notes

Click here for Norwegian Butter Cookies recipe.

Ingredients

For the pie

  • 1 batch of Norwegian Butter Cookies
  • 2 medium Granny Smith apples
  • 1 Teaspoon lemon juice
  • 1/4 Cup Domino® Granulated Sugar
  • 1/2 Teaspoon cinnamon

For the glaze

  • 1 1/4 Cup Domino® Confectioners Sugar
  • 1/2 Teaspoon vanilla or almond extract
  • 3-5 Teaspoons cool water or milk

Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


Recipe Summary

  • ¼ cup butter
  • 4 apples, peeled and diced into 1/4-inch cubes
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 sheets pie crust pastries
  • 1 teaspoon all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Add apples toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.

Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat cool completely, about 20 minutes.

Roll out 1 sheet of pie crust on a work surface with a rolling pin cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.

Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.

Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.

Repeat with remaining pie crusts and apple mixture place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.

Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached drizzle over cooled pies.


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