Ingredients

2½ cups all-purpose flour

¼ cup confectioner’s sugar

Pinch of salt

3 tablespoons shortening

6 tablespoons unsalted butter, chilled

1/3 cup ice water (adjust as needed)

4 small Honeycrisp apples, peeled, cored, and chopped

Juice of ½ lemon

1 teaspoon cinnamon

½ teaspoon ground ginger

1 teaspoon vanilla extract

¼ teaspoon nutmeg

¼ teaspoon cardamom

1/3 cup dark brown sugar

¼ cup cane sugar

1 tablespoon cornstarch

2 tablespoons water

Cinnamon sugar or Turbinado sugar for topping

Cream for brushing (optional)

Instructions

Step 1: In the bowl of a food processor, blend the flour, confectioner’s sugar, salt, shortening, and chilled butter until the mixture resembles coarse sand. Add ice water one tablespoon at a time until a soft, pliable dough forms. Shape the dough into a disk, wrap it in clingfilm, and refrigerate for 30 minutes.

Step 2: Meanwhile, prepare the filling by tossing chopped apples, lemon juice, cinnamon, ginger, vanilla extract, nutmeg, cardamom, dark brown sugar, and cane sugar in a large bowl. Set aside.

Step 3: Melt the butter in a medium pan over medium-high heat. Add the apple mixture and cook for 10–15 minutes until the juices release and the apples soften slightly.

Step 4: In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the apple mixture and cook for another 5 minutes, until thickened. Remove from heat and transfer the filling to a large bowl to cool.

Step 5: Preheat your oven to 350°F (175°C).

Step 6: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Divide the dough in half. Using a large cookie cutter, cut rounds from the first half of the dough. Collect and reroll scraps as needed.

Step 7: Place the cookie rounds on a lined baking sheet and spoon about 1 tablespoon of filling in the center of each round.

Step 8: Roll out the remaining dough to ¼-inch thickness to create lattice strips. Use a ravioli cutter, paring knife, or pizza cutter to cut strips, then lay the lattice over the filled cookies. This recipe yields about 16 pie cookies.

Step 9: Brush each cookie with cream and sprinkle generously with cinnamon sugar or Turbinado sugar. Bake for about 20 minutes, or until golden and bubbling. Remove and cool on a wire rack.

Step 10: If desired, dust the cooled cookies with confectioner’s sugar before serving. Enjoy!

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.

Add chopped nuts such as walnuts or pecans to the filling for extra texture.

For a dairy-free option, substitute shortening for butter and use a plant-based cream for brushing.

If you don’t have a large cookie cutter, use a glass or cup about 3 inches in diameter.

Try brushing the cookies with an egg wash instead of cream for a glossy finish.

FAQs

Can I use other types of apples?

Yes, feel free to use any firm apple you prefer. Tart apples like Granny Smith work well, but sweeter varieties can add a different flavor profile.

How do I keep the lattice topping intact during baking?

Make sure your dough is well chilled before cutting and assembling. Handle it gently and avoid overfilling the cookies to prevent the topping from sagging or breaking.