Finely cubed apples baked over a shortbread base, and topped with a walnut crumble make the best Apple Pi Cookies. Ever!
I cannot deny that I’m terrible at math. The thought of it can actually reduce me to a crumbling and weeping mess on the floor.
But there is something about Pi Day that makes me want to be that mathematician, and throw all caution to the wind…because we all know that Pi is a mathematical constant…the ratio of a circle’s circumference to its diameter…and expressed as 3.14159. And then add a few gazillion numbers after that. Because it’s irrational, and will continue indefinitely without repetition or pattern. Right?
Yeah…I got that off the internet.
Now, that doesn’t mean that I don’t want to jump on the Pi Day bandwagon, pretend that I like math, and completely understand the whole concept of Pi, but I want to be rationally irrational, or is it irrationally rational? Maybe that’s it.
But the truth of the matter, is that I just want to give you the exact numbers that you need to make these absolutely delicious little Apple Pi Cookies! I can promise you, that they won’t go on forever. You’ll be lucky if they last a day!
Buttery and crumbly, the crust is the perfect foundation for the cinnamony sweet apple pie filling that has been simmered until it’s almost caramelized, and topped with yet more buttery flavor from the walnut crumble. I’ll tell you, it just doesn’t get any better. Unless of course, you pipe a little bit of icing on top! A bit of a twist to three of my favorite classics… shortbread cookies, apple pie, and apple crisp. Happy Pi Day! I hope yours is filled with sweetness…
Life is good. It’s a “While math can get a little too complicated for me, I’ll always have Pi to fall back on…” kind of good.
- 4 cups apples, cut into ½" cubes
- 1 tbsp lemon juice
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 1 ½ tbsp. cornstarch
- 2 tsp butter
- 1 stick, plus 3 tablespoons butter, room temperature
- ½ cup powdered sugar
- 1⅓ cup flour
- ½ cup butter
- ½ cup flour
- ½ cup brown sugar
- ⅔ cup walnuts, chopped fine
- ¼ tsp salt
- In a medium saute pan, stir together the apples, lemon juice, sugar, cinnamon, cornstarch, and butter over medium heat. When the mixture comes to simmer, lower the heat and cover for about 25 minutes, or until the apples are softened. Make sure to stir often, and watch the apples so that they don't turn to applesauce! When the apples have softened, remove the lid, and let simmer for another 5 minutes until the mixture has evaporated all liquid and has thickened. Remove from heat. Set aside until ready to use.
- Preheat oven to 350 degrees
- Lightly grease two 12 count muffin tins.
- Combine the butter and powdered sugar into the bowl of your stand mixer. Mix until creamy. Slowly add the flour until fully incorporated.
- Place the dough onto a floured surface, and roll out to ¼ inch. Using a 2" circle cutter, cut out 24 circles, and place in the bottom of the muffin tins.
- Combine the butter, flour, sugar, walnuts, and salt into the bowl of your stand mixer. Mix until just combined.
- Place one tablespoon of apple mixture over the cookie dough in the muffin tin. Spread to the edges.
- Crumble the walnut topping over the apple mixture, making sure that it goes to the edges.
- Bake for 15 minutes. Let cool for ½ hour. Carefully remove from the muffin tins by lightly running a knife around the edge of the cookie, and carefully lift them out of the tin.
- Place on a cooling rack, and let cool completely. Top with icing if desired.