mini iced oatmeal cookie apple pies
There is cause for celebration today for two reasons. One: I’m introducing you to mini iced oatmeal cookie apple pies ? like WHOA. And two: It’s a surprise virtual baby shower for the sweet (and sweets queen) Lauren of Keep It Sweet Desserts! Hooray for babies and baby pies, amiright?
If you haven’t had a chance yet to see what gloriousness Lauren crafts up on her blog and her online business, I need you to go to there and check it out. Because between recipes like Margarita Cookie Bars, Brown Butter Chocolate Chunk Cookie Cake and Vanilla Bean Bourbon Nectarine Bundt Cake with Vanilla Bean Caramel Drizzle (drooooooooolfest), this gal knows her desserts. So I hope she really likes these mini pies, too. I know my tummy sure did.
One of these days, Lauren and I both will have the pleasure of being able to bake with our little ones and it will be the best thing ever. But for now, I still take full responsibility in the kitchen while Avery rolls around all over our floors (but seriously — the girl is going to crawl in like two days, I just know it). Good thing these pies are simple to make, as any apple pie recipe should be methinks. So don’t let the long ingredient list scare you into thinking you can’t make this recipe.
Because apart from procuring a bushel of apples (or more like 1 1/2 lbs’ worth, which is about a 20th of the amount of apples I always end up getting anyway when I go to the apple orchard in the fall because I CANNOT STOP MYSELF AROUND THE APPLES), you probably have the rest of the ingredients in your home already. Butter? Brown sugar? Old-fashioned oats? Cinnamon? See, I told you. Easy peasy.
That’s why these pies are also a great dessert to make for a party (or more specifically, a virtual baby shower party). People are going to love you for the crunchy iced oatmeal cookie topping and the sweet-tart apples baked to soft perfection inside a flaky, buttery crust. Heck, I am going to love you for it, too. Because you’re totally inviting me over to eat them with you, right? Pleasesayyes. I promise not to be weird (well, unless I’m around the pies. Then I make no promises).
Lauren, I cannot wait for you to meet your baby boy. It’s one of the best moments of your life, getting to see and hold your little one for the first time. You’re going to be such a great mom! And before I get too sappy and emotional as I am wont to do these days, I’m going to go eat another one of these pies just to be sure they taste good.
Oh yeah. They taste realllly good.
P.S. Check out the other mini (but mega yummy) goodies these bloggers are bringing to the par-tay:
Mini Pumpkin Layer Cakes from The Baker Chick
Mini Apple Spice Cupcakes from Dinners, Dishes, and Desserts
Mini Nutella Brownies from The Cooking Actress
Pickles in a Blanket from The Lemon Bowl
Mini No-Bake Chocolate Cheesecakes from Bake or Break
Mini Cookie Cocktail (and Mocktail!) from We Are Not Martha
Double Decker Birthday Cake Blondie Bites from Baker By Nature
Mini Brown Butter Pumpkin Cupcakes from Eats Well With Others
Mini Pumpkin Streusel Pies from Espresso and Cream
For the crust:
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 sticks chilled unsalted butter, cut into small cubes
- 1/2 cup ice-cold water
For the oatmeal cookie topping:
- 3/4 cup old-fashioned rolled oats
- 6 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- Pinch salt
- 3 tablespoons chilled unsalted butter, cut into small cubes
For the apple filling:
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- Pinch nutmeg
- 1 1/2 teaspoons lemon juice
- 1 1/2 lbs sweet-tart apples (I used Pink Lady, but Honeycrisp or even Gala would work well), peeled, cored and thinly sliced
For the icing:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla
- To make the pie dough: Combine flours, sugar and salt in a large bowl. Add butter cubes and, using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- If the butter has softened too much, place the bowl in the freezer for 5 minutes. Pour ice-cold water into mixture in bowl; stir with a spatula until a rough dough forms.
- Turn dough out onto a countertop and knead a few times until dough comes together; divide in half and shape each half into a ball. Flatten each ball into a 1-inch thick disc. Cover tightly with plastic wrap and chill in fridge 1 hour.
- Meanwhile, make the oatmeal cookie topping: In a large bowl (you can use the bowl you just used to make the pie dough to cut down on dishes), combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with fingers and mix until well combined. Chill mixture until pie dough is fully chilled and ready to bake.
- To make the apple filling: In a large bowl, combine sugars, flour, nutmeg and lemon juice. Add apple slices and toss until well combined.
- Heat oven to 375 degrees F. When pie dough is fully chilled, sprinkle a countertop generously with flour, then roll out each pie dough disc to a rough 1/8-inch thickness. Use a 4-inch round biscuit or cookie cutter to cut out dough rounds; re-roll scraps one time to cut out more rounds (you should end up with about 18 rounds). Press each round into the bottom and sides of an ungreased muffin cup.
- Divide apple filling among muffin cups (the filling will be a bit mounded, but it’ll bake down). Sprinkle tops evenly with oatmeal cookie topping. Bake 40 minutes until topping is golden brown and pie crust is baked through.
- Cool mini pies in muffin cups 30 minutes, then use a butter knife or spatula to carefully transfer pies to a cooling rack to cool completely.
- Combine all icing ingredients in a small bowl, adding more milk or powdered sugar as needed until a thick but pourable icing forms. Drizzle icing over fully cooled pies.