Apple Pie Cookies

Ingredients

2 1/2 cups All-purpose flour Plus more for dusting surfaces and dipping fork

2 tablespoons Granulated sugar 25 grams

1 teaspoon Table salt 4 grams

2 sticks Unsalted butter 225 grams, very cold

1/2 cup Water 118 ml, very cold, pour 1 cup and add ice while working, then measure 1/2 cup from it when needed

3 medium Apples Whatever you like to bake with. Filling.

Lemon juice Optional, squeeze

1/3 cup Granulated sugar 67 grams. Filling.

1 teaspoon Ground cinnamon 2 grams. Filling.

Nutmeg Few gratings, fresh. Filling.

A pinch of any other spices you like in your apple pie

1 large Egg To finish

Coarse or granulated sugar For garnish

Equipment

Pastry brush

Fork

Sharp knife

Baking sheets

Rolling pin

Directions

Whisk together flour, sugar, and salt in a large bowl. Work the butter into the flour until the biggest pieces are the size of small peas. Stir in ice water until a craggy mass forms. Knead it a couple of times to form a ball. Divide dough in half, wrap in plastic, and chill in the fridge for at least an hour or up to two days.

Peel apples and cut thin slices to avoid hitting the core. Use a smaller cookie cutter to cut the apples into discs, fit for the pie cookies. Cover apples with a few drops of lemon juice to avoid browning.

Roll out the chilled pie dough to a little shy of 1/8-inch thick. Use the larger cookie cutter to cut as many rounds as possible. Transfer them to parchment-lined baking sheets and keep them in the fridge until needed.

Preheat oven to 350°F. Dampen one side of the dough disc with water. Toss an apple disc in cinnamon sugar mix and place on the damp side of the dough. Cover with another dough disc and press edges to seal. Brush cookie with egg wash and sprinkle with coarse sugar.

Bake for 25 minutes until bronzed and puffed. Transfer to a cooling rack.