Ingredients

Apple Pie Spice: 1 teaspoon ground cinnamon, ¼ teaspoon grated fresh nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground allspice, ⅛ teaspoon ground cloves

Filling: 2 granny smith apples (peeled and finely diced, about 4 cups), 2 tablespoons unsalted butter, ½ cup (100g) packed light brown sugar, 1 lemon (zested and juiced), kosher salt, 2 tablespoons cornstarch

Pie Crusts: 1 premade pie crust (14-ounce package, such as Pillsbury)

Streusel: ¾ cup (90g) all-purpose flour, ⅓ cup (55g) light brown sugar, 3 tablespoons granulated sugar, 5 tablespoons unsalted butter (room temperature)

Instructions

Step 1: Make the Apple Pie Spice by combining cinnamon, nutmeg, ginger, allspice, and cloves in a small bowl. Set aside.

Step 2: For the filling, heat butter in a sauté pan over medium heat until melted. Add diced apples, brown sugar, 1 teaspoon of the apple pie spice, ½ teaspoon lemon zest, and a pinch of salt. Cook, stirring occasionally, until apples are tender and the mixture thickens into a caramel-like sauce, about 10 minutes.

Step 3: In a small bowl, whisk lemon juice with cornstarch. Stir this into the apples and cook for about 1 minute until thickened. Remove from heat and let cool.

Step 4: Preheat oven to 400ºF (204ºC) with the rack in the middle. Line a baking sheet with parchment paper. Unroll the pie crust and cut out fifteen 2½-inch rounds using a cookie cutter. Reroll scraps as needed. Place rounds 1 inch apart on the sheet and prick each three times with a fork.

Step 5: Bake the crust rounds for 8–10 minutes until puffed and lightly golden on the bottoms. Remove from oven and immediately flip them over. Let cool completely. They can be stored at room temperature in zipper-lock bags for up to 2 days.

Step 6: To make the streusel, combine flour, both sugars, ⅛ teaspoon salt, and remaining apple pie spice in a medium bowl. Use your fingers to pinch and smear the butter into the dry ingredients until the mixture forms large and small clumps.

Step 7: Spoon one level tablespoon of apple filling onto the center of each pie crust round. Divide remaining filling evenly, lightly heaping it on so it nearly reaches the edges but remains rounded.

Step 8: Hold a crust round over the bowl of streusel and sprinkle a handful evenly over the filling to coat completely. Repeat with remaining rounds.

Step 9: Pinch any leftover streusel into larger chunks and press them into the tops of the filled cookies to adhere.

Step 10: Bake the assembled cookies for 12–17 minutes, turning halfway through, until the streusel topping is golden brown.

Step 11: Remove from oven and cool slightly on the baking sheets before transferring to a wire rack to cool completely.

Tips & Variations

Use tart apples like Granny Smith for a bright contrast to the sweet filling.

For extra texture, add chopped walnuts or pecans to the streusel topping.

Make sure the filling is cool before assembling to prevent soggy crusts.

If you like a more intense spice flavor, add an extra pinch of cinnamon to the filling.

FAQs

Can I use homemade pie crust instead of premade?

Yes, homemade pie crust works wonderfully. Just roll it out to about 1/8-inch thickness and proceed with cutting the rounds as directed.

How do I prevent the crust from getting soggy?

Baking the crust rounds before adding the filling helps keep them crisp. Also, letting the filling cool completely before assembly prevents excess moisture from soaking in.