Apple Pie Cookies

Yield:  24-ish cookies

Prep Time:  30 minutes (excluding dough chill) ♦ Bake Time:  25 minutes per batch

Dough Ingredients:
2 1/4 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold and cubed
1/2 cup ice water

In a medium bowl, combine flour, sugar and salt, and whisk together to combine.  Using a pastry cutter, cut the butter into the flour until the mixture is crumbly and a pea-sized consistency.  Add the ice water and combine with a fork until the dough comes together in a ball.  Form the dough into a disc, wrap with plastic wrap and chill in refrigerator for 1 hour.

Filling ingredients:
2-3 medium granny smith (or other baking variety) apples
juice of 1 lemon (optional)
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (fresh is best)
small bowl of water
1 egg beaten with 1 teaspoon water in a small bowl

To assemble and bake:
Preheat the oven to 350 degrees (F).  Line two baking sheets with silpat mats or parchment paper and set aside.  Peel apples.  Using a paring knife, cut thin, disc-like slices off the sides of each apple.  Mine were about 1/8 inch thick.  If the apples begin to brown, you can squeeze some fresh lemon juice over them to slow the process.

In a small bowl, combine sugar, cinnamon and nutmeg.  Toss the apple slices in the sugar mixture to fully coat each apple.

Roll your pie crust into a large rectangle sheet, about 1/8 to 1/4 inch thick.  Using a biscuit cutter (or any round cutter, even the top of a jar or cup), cut discs of pie dough about 2 and 1/2 inches in diameter.  Move half of the rounds to the prepared cookie sheet, and brush those rounds lightly with water to help them seal.  Top the dough-disc with an apple disc (some may be too big and will have to be cut) and then top with another slice of dough.  Press the edges of the dough together to seal, using a fork if necessary.  Repeat with remaining apples until all discs are filled.  Re-roll and re-cut dough if necessary.

Lightly brush the top of each cookie with the egg wash mixture, and sprinkle with sugar (I used the leftover cinnamon-sugar mixture).  Bake for 25-28 minutes or until crust is golden brown.