Easy Apple Pie with Pie Crust Cookies Recipe
This recipe for Easy Apple Pie is made with spiced roasted apples and pie crust cookies. A quicker way to make pie with all the comforting flavors and a guaranteed flakey crispy crust.
How to Make the Best Easy Apple Pie with Pie Crust Cookies
There’s something magical about the combination of warm, cinnamon-spiced apples and buttery, flaky pie crust. This easy apple pie recipe takes all those beloved flavors and simplifies them into a deconstructed dessert that’s perfect for busy weeknights or casual entertaining. Instead of fussing with a traditional pie crust, you’ll make crispy pie crust cookies that shatter beautifully when you bite into them.
The secret to this recipe is roasting the apples at high heat, which caramelizes their natural sugars and intensifies their flavor. The warm spices—cinnamon, ginger, and cloves—mingle with the buttery apples to create that classic pie filling taste we all crave. Meanwhile, the pie crust cookies bake separately, guaranteeing a perfectly golden, flaky crust every single time.
This recipe is wonderfully versatile. Serve the roasted apples and pie crust cookies alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for an impressive dessert that comes together in under an hour.
Easy Apple Pie with Pie Crust Cookies
This recipe for Easy Apple Pie is made with spiced roasted apples and pie crust cookies. A quicker way to make pie with all the comforting flavors and a guaranteed flakey crispy crust.
Ingredients
Roasted Apples
Pie Crust Cookies
Instructions
Pie Crust Cookies
- Mix together flour, salt and butter cubes. Put the entire bowl in the freezer for 5 minutes.
- Cut butter in with a pastry cutter, knives or hands leaving coarse pea-sized pieces.
- Add half of the ice water, sprinkling over the dough. Mix in gently with a fork. The dough will look crumbly. Test the dough by squeezing together with your fingers—if it sticks together, that's perfect. If still crumbly, add a few more teaspoons of water, lightly toss and test again.
- Once dough comes together, pat out into a rough square. Refrigerate for 30 minutes (and up to 2 days). Meanwhile, start on the apples.
- Roll out dough to 1/4 inch thickness on a floured sheet of parchment. Pick up the whole parchment and place the dough on the parchment on the sheet pan.
- Brush with egg wash (optional) and sprinkle with cinnamon sugar mixture. Cut with a scoring wheel and bake at 350°F for 20 minutes or until crusts are lightly brown on the bottom.
- Break into the pre-scored pieces and serve on the side with the roasted apples.
Roasted Apples
- Mix cut apples, lemon juice, sugar, cinnamon, ginger and cloves.
- Place apples on a baking sheet and dot with butter.
- Bake at 425°F for 15-20 minutes. If you like a softer apple go the full 20 minutes or more. If you prefer a little texture, test at 15 minutes.
Notes
- Serve with whipped cream or vanilla ice cream for the ultimate dessert experience.
- Half whole wheat pastry flour can be used in place of all-purpose flour for the crust.
- The roasted apples can be made ahead and reheated before serving.
