Apple pie a la mode is one of my favorite pies in the whole world. Since it is the beginning of September, apples are in full swing here in Pennsylvania. The grocery stores are lined with at least 8 or 9 different types of apples. I am sure that almost everyone has heard the old Welsh proverb "an apple a day keeps the doctor away," so is this true?
Two things about apples I want to share:
I wanted a little crunch, so I added pine nuts. Unfortunately, I don't think pine nuts get their due as far as nuts for cookies go. But here are a few fun facts about pine nuts. First, they have a light buttery taste, so they would not overpower my apples or raisins.
I wanted something that would bring out the taste of the apples and give the taste of an apple pie, and I found a spice called Apple Pie Spice by McCormick. I can't tell you how impressed I am with this spice. Just remember to add a little first, you can always add more, but you can't take it out after adding it to your cookie batter.
Using Dried Apples
If you've never used dried apples, they can be a bit of a strange texture. They are spongy. They aren't dehydrated and crisp; they've just had some of the moisture pulled out so that they are chewy. In this recipe, I rehydrate them a bit with boiling water and infuse them with cinnamon simultaneously. Infusing gives them a wonderful flavor and makes them easier to bite into when stirred into the cookie.
Ingredients You Will Need
INFUSED DRIED APPLES
- 2 cups Dried apples loose
- 2 cups Apple juice
- 1 Cinnamon stick
COOKIE DOUGH
- 1 cup Butter unsalted
- ½ cup Light brown sugar
- ½ cup Sugar white
- 1 ½ TBSP Apple juice
- ½ tsp Vanilla Extract
- 2 ¾ cups All purpose flour
- 1 tsp Baking powder
- ¼ tsp Apple pie spice
- ¼ tsp Kosher Salt
- 1 cup Infused dried apple cut into small pieces
- ½ cup Pine nuts
- ½ cup Raisins
TOPPING (A LA MODE)
- 1 cup Powdered sugar
- ½ tsp Vanilla bean paste
- 1-2 TBSP Milk
- Apple pie spice Small pinch on top
Making Apple Pie Cookies
Whisk your dry ingredients in a small bowl. Then go ahead and cream your butter and sugar in the stand mixer. These cookies don't have eggs, which makes them a good option for allergy folks. However, they do contain nuts, so make sure you know who you are baking for!
I then use the mixer to stir in all the lovely nuts and apples. This gets them combined super well. Finally, scoop it out onto your tray. These are very full cookies, and I love seeing all the delicious bits within the dough.
This is an excellent cookie to make when you are in a hurry. The dough barely spreads in the oven so you can fit quite a few on your baking sheet to get done quickly. They hold their shape with the apples still poking out. Let them cool entirely once done in the oven so that you can ice them.
Much like ice cream runs down your slice of warm apple pie, this glaze is thin enough to drizzle however your heart desires. I think this adds just the right touch instead of heavy icing. If you wish, you could also make extra icing and dip the cookies in the glaze. However you do it, you will definitely enjoy these apple pie cookies topped with their "a la mode." I definitely recommend using the vanilla bean paste to really make it look like ice cream.
Apple Pie A la Mode Cookies
Barbara HallIngredients
INFUSED DRIED APPLES
- 2 cups Dried apples loose
- 2 cups Apple juice
- 1 Cinnamon stick
COOKIE DOUGH
- 1 cup Butter unsalted 2 sticks room temperature
- ½ cup Light brown sugar 106 g
- ½ cup Sugar white 99 g
- 1 ½ tablespoon Apple juice
- ½ teaspoon Vanilla Extract
- 2 ¾ cups All purpose flour 330 g
- 1 teaspoon Baking powder
- ¼ teaspoon Apple pie spice
- ¼ teaspoon Kosher Salt
- 1 cup Infused dried apple cut into small pieces
- ½ cup Pine nuts
- ½ cup Raisins
TOPPING (A LA MODE)
- 1 cup Powdered sugar 110 g
- ½ teaspoon Vanilla bean paste
- 1-2 tablespoon Milk
- Apple pie spice Small pinch on top
Instructions
INFUSE DRIED APPLE
- Cut dried apple slices in quarters and add to a heat resistant bowl. Take 2 cups of apple juice and one cinnamon stick and heat on a stove till just before boiling. You want it very hot but not boiling. Pour the hot apple juice and the cinnamon stick over the dried apple piece and let it soak for about 45 minutes. Drain them and lay them out on a paper towel overnight to help soak up some of the excess liquid.
COOKIE DOUGH
- Take the apple pieces and cut into smaller pieces. They will be a little spongy but don't worry when they bake they will have a fantastic flavor and dry out so they are not spongy at all.
- Weigh or measure your sugars and set aside. In another bowl weigh or measure the flour, salt, baking powder, and apple pie spice. Run a whisk through to blend.
- In a mixer cream both sugars and butter together on medium speed for at least 2 minutes. Add the vanilla extract and the apple juice and blend. Slowly add in the flour mixture and incorporate. Scrape down the sides and bottom then blend for another 30 seconds. Stop the mixer and add the cut up apples, pine nuts, and raisins till mixed through, about 1 minute. Wrap loosely and refrigerate the cookie dough for 30 to 45 minutes.
- Preheat your oven to 350°. Line your cookie pans with parchment paper. Using a small cookie scoop place 12 to 15 scopes onto a pan. I did 12, but honestly, they do not spread so you can fit them closer. Bake for 11-13 minutes then move them to a cooling rack to cool.
TOPPING (A LA MODE)
- Add the powdered sugar, vanilla bean paste, and milk (add 1 tablespoon of milk at a time) till all the powdered sugar is blended then turn the mixer to medium to make it smooth. I take a ¼ teaspoon and go back and forth across the top of each cookie. Just for a little added apple pie taste I take some of the apple pie spice and put into the palm of my hand and with the other hand take a small pinch and sprinkle on top of each cookie. Just a little, it is a strong spice.
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