Apple Pie Sugar Cookie Cups Recipes

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EASY APPLE PIE COOKIE CUPS

These adorable cookie cups are easy as pie-actually, they're easier! Betty Crocker™ sugar cookie mix and spiced pie filling provide a shortcut start to these irresistible apple treats that are perfect for fall.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 5



Easy Apple Pie Cookie Cups image

Steps:

  • Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
  • In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Measure 2 cups of the dough, and set aside remaining dough. Using the 2 cups of dough, firmly press a heaping tablespoon of dough into bottom of each muffin cup.
  • Chop apple pie filling into small pieces; place a generous 2 teaspoons pie filling in center of each cookie cup. On floured surface, roll remaining dough 1/8 inch thick. Using small 1 to 1 1/2-inch cookie cutter, cut small shapes of your choice. If necessary, press any leftover scraps together, and reroll on floured surface to make total of 24 cutouts. Place one cutout on top of apple pie filling in each cookie cup.
  • In small bowl, mix sugar and cinnamon; sprinkle on tops of cutouts. Bake 14 to 17 minutes or until edges of cookies are deep golden brown. Cool 10 minutes in pan on cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan 20 minutes. Remove cookies from muffin cups to cooling rack to cool completely.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 95 mg, Sugar 12 g, TransFat 0 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 1/2 cups apple pie filling with more fruit (from 21-oz can)
1 teaspoon sugar
1/8 teaspoon ground cinnamon

SCRUMPTIOUS APPLE PIE

It's a classic for a reason. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe. Just watch for those big smiles when you announce, "We're having apple pie for dessert."

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 11



Scrumptious Apple Pie image

Steps:

  • In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 330 mg

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1/3 to 1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter

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Top Asked Questions

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These Caramel Apple Cookie Cups are mini homemade apple pies in cookie form. Coat cupcake pan with non stick cooking spray. Preheat oven to 350°F. Cream butter and sugars together for 5-7 minutes, until light and fluffy. Add the egg and vanilla and beat until well combined. Add the dry ingredients to the wet ingredients and mix until smooth.
How to bake apple cookies with filling?
Directions Preheat oven to 350°. Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. While cookies are still warm, make the cups. Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Spoon apple filling into cups.
What is the best way to make apple pie filling?
Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized. Spoon apple filling into cups.
How do you make cinnamon apple cookies?
Set cookie cups aside to allow caramel to cool while you make the cinnamon apples. Combine apples, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat. Add butter and cook apples for about 10-15 minutes, or until at preferred softness. Top cookie cups with apples. These can be stored in the fridge or at room temperature for 2-3 days.

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