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Apple Pie Cutie Cookies Recipe

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This recipe for Apple Pie Cutie Cookies, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gil and Jeanne Slater


2 1/4 cups (11.25 Oz - AP Flour)
13 T unsalted butter (1/4 " pieces)
3 1/2 T sugar
1 tsp salt
4 1/2 T ice water
1 T cinnamon
1 large egg, slightly beaten
1/4 cup water
2 T unsalted butter
1 1/2 Lb granny smith apples
(Peeled, cored , 1/4 inch pieces)
1/4 cup packed light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

1) Pastry: Mix flour , butter 1 tsp sugar and salt and beat at low speed until mix resembles coarse meal. Add ice water and mix until dough begins to come together, about 1 minute, adding water 1 Tb at a time as needed. Divide dough in half, shape into 4 inch square, wrap in plastic wrap and refrigerate for one hour. Combine cinnamon and remaining 3 Tb of sugar and set aside.
2) Filling: Combine water and cornstarch in a small bowl. Melt butter in a 12 inch skillet over medium high heat. Add apples and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in the sugar, cinnamon, nutmeg and salt and cook until fragrant, about 30 seconds. Stir in the cornstarch mix and cook , stirring frequently until the sauce thickens, 1 to 2 minutes. Transfer to bowl and let cool completely, about 30 minutes.
3) Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment. Roll 1 square of dough into a 12 by 8 inch rectangle, 1/4 inch thick, on a lightly floured counter. Spread evenly with apple mixture.
4) Roll remaining dough into a 12 by 8 inch rectangle. Using fluted pastry wheel, cut dough into 16 strips 12" by ". Arrange dough strips diagonally in lattice pattern over filling trimming as needed.
5) Cut into 24, 2 inch squares, brush tops with egg and sprinkle with cinnamon sugar mix. Space cookies 1 inch apart on prepared sheets. Bake cookies one sheet at a time, until golden , 30 to 35 minutes, rotating sheets halfway through baking. Refrigerate second sheet while first is baking. Let cookies cool completely on sheets. They can be stored at room temp for up to 2 days.

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Personal Notes:
Yum, Yum, Yum!!




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