Dutch Apple Pie Cookies

These tasty, mini apple 'pies' are the perfect, pint-sized indulgence during a season of holiday feasting.

Pastry

Pulse flour with icing sugar, and salt in a food processor. Add butter, sour cream and egg yolk and pulse just until dough comes together in a ball. Form into a disk and chill for 30 minutes or up to 1 day. (Soften dough at room temperature for 20 minutes if too cold to roll).

Topping

Use a pastry blender or fork to blend flour, sugar, butter and cinnamon until crumbly; set aside. Pulse apple pie filling in a food processor or mini chop until finely chopped but not puréed.
Preheat oven to 350°F (180°C). On a lightly floured surface, roll pastry out about 1/4-inch (1 mm) thick. Use a cookie cutter to cut into 2-inch (5 cm) rounds and place on parchment paper-lined baking sheets. (Re-roll scraps once.)
Place 1/2 tsp (2 mL) apple pie filling in centre of each round. Top with 1 tsp (5 mL) crumb topping, pressing gently to adhere to filling. Bake for 15 minutes or until golden. Cool completely on the baking sheet.

Tips:

For a pretty glaze, blend 1/2 cup icing sugar with 1 tbsp (15 mL) each milk and light corn syrup. Drizzle over cooled cookies. Let stand until set.
Cookies can be stored in an airtight container for up to 2 days or in the freezer for up to 1 month. (The crumble topping will soften slightly as it sits at room temperature but will still be delicious.)
To use up the leftover pie filling, make Apple Pie Taquitos. Roll up leftover filling in small flour tortillas; place on a baking sheet. Brush with melted Gay Lea butter and sprinkle with cinnamon sugar. Bake in a preheated 350°F (180°C) oven for 15 minutes or until crisp.

GAY LEA - Salted Butter

GAY LEA - Gold Premium Sour Cream