I might be in love with my air fryer. 

It’s the ultimate hack for quick and easy snacks like Cornmeal Breaded Zucchini Chips. But did you know it’s amazing for baked goods too? Today’s easy handheld treat blends the nostalgic comfort of old-fashioned blueberry pie with the convenience of air frying. 

This is the quickest and easiest method I’ve tried for making perfect little pies. Here’s why it works: 

• 3 simple ingredients – or 4 if you want to be fancy!
• The air fryer works FAST – The whole process takes less than 20 minutes, including prep time. You can’t beat that! 
• Hand held portable dessert – No utensils necessary. 

Wondering how they taste? Let’s just say that you may want to invite a friend or two over when you’re making air fryer blueberry hand pies pies. Otherwise, you’ll find yourself eating the whole batch in one sitting! 

The combo of buttery pie crust and blueberries is simply to die for. The air fryer beautifully mimics the buttery, flaky, crispy crust you get when you deep fry hand pies. Only without the oil, splatter and mess! A win-win. 

Just a handful of ingredients are needed to make this easy blueberry hand pie recipe!

I use these ingredients to make my blueberry hand pies.

• Frozen pie dough – I like to use the Pillsbury pie crust. Make sure to thaw them on the counter or in the refrigerator first.
  You can also make your own homemade pie crust if you’d like. 
• Blueberry pie filling – Keep it easy and use your favorite canned version. Or make the homemade blueberry filling from my Blueberry Pie recipe.
• Egg Wash- It’s brushed over the pies before baking to help the crusts brown. 
• Coarse sugar – This adds a sweet edge to the crust and a crispier texture. The pies taste great without the sugar coating too so don’t worry if you don’t have any on hand. 

Easy steps to make blueberry hand pies in the air fryer? 

On a lightly floured surface, start by cutting each of your store-bought pie crust into equal circles. I used a 5 inch round biscuit or cookie cutter to get get 8 circles total. You can also use a bowl about the same size.
Meanwhile, preheat your air fryer. 

While the air fryer is heating up, spoon a little bit of blueberry pie filling into half of the crust circles. Top with a second crust and seal the edges with a fork. Make sure to cut a few small slits in the top of each hand pie, too. 

Finally, brush each hand pie with beaten egg and sprinkle with coarse sugar. Once your hand pies are assembled, place them in a single layer the air fryer basket. Cook time will be 8 – 9 minutes or until the hand pies turn golden brown. 
They’re delicious by served by themselves, with a dusting of powdered sugar or with some ice cream.

Complete list of ingredients and full instructions are in the recipe card below.

Can I make these in the oven instead?

Yes, you can use the oven instead of the air fryer for this blueberry hand pies recipe. I suggest preheating the oven to 400 degrees F instead of the 350 F used in this air fryer recipe. Place the hand pies on a baking sheet lined with foil or parchment paper. Bake for 12 – 18 minutes or until the crusts are golden brown. Place them on a cooling rack for a few minutes before serving.

Can I make easy blueberry hand pies ahead of time?

Air fried hand pies taste best enjoyed warm or room temperature the same day. 

If you need to make them ahead of time, I would assemble the hand pies up to 24 hours ahead of time and store them uncooked into the refrigerator until ready to air fry or bake. 

Leftover blueberry hand pies can be stored chilled in the refrigerator. The crusts will get soft but you’ll still get to enjoy that sweet blueberry pie flavor! 

Can I freeze them?

Yes! Blueberry Hand Pies keep well in the freezer for several months. Thaw in the refrigerator and enjoy at room temperature. 

Recipe Tips and Tricks

• Substitute the blueberry filling for your favorite fillings like apple, peach, cherry or any other fruit.
• Be careful not to overfill the hand pies. Otherwise the seams have trouble staying together and the pies can become soupy. 
• Remember to vent the pies! Making slits in the top allows evaporating liquid to escape. If you forget this key step, your crust will turn soggy and your pies could even burst as they air fry. 
• Having trouble getting leftover crust to re-roll? Add a splash of milk to the dough to help it hold together. 

More Mini Pie Recipes

Once you know how easy it is to make hand pies, you’ll want to try all these scrumptious variations! 

These Strawberry Cream Cheese Hand Pies bring together sweet strawberries and tangy cream cheese for a delicious pie filling. I love the classic flavor and flaky crust of these Apple Hand Pies and Cherry Hand Pies, too. Make them for the holidays or anytime “just because”! 

My Blueberry Cherry Mini Crumb Pies bring together two favorite pie flavors in one easy, impressive recipe. 

Blueberry Recipes

If you’re looking for an easy blueberry pie you can dig into with a fork, check out my No-Bake Blueberry Pie. Perfect for summer when you’re craving blueberry desserts but don’t want to turn on the oven — just like my Blueberry Almond Dream Bars!

Wondering what to do with leftover blueberries? Put them to good use and make Baked Blueberry Cream Cheese French Toast for breakfast this weekend! Blueberry Cornmeal Muffins and Lemon Blueberry Cottage Cheese Pancakes are two more delightful blueberry breakfasts we love. 

This Skillet Blueberry Crisp is a super easy dessert that is even more delicious when topped with a scoop of vanilla ice cream or some fresh whipped cream soon after it comes out of the oven.

For even more blueberry baking inspiration, browse through a few of the other recipes my readers love.

• Blueberry Cream Cheese Scones
• Blueberry Banana Bread Recipe
• Easy Blueberry Crumb Cake Recipe
• Blueberry Banana Smoothie Bowl
• Blueberry Ginger Cheese Danish
• Baked Blueberry Oatmeal
• Baked Blueberry Waffles
• Blueberry Ginger Galette

Can you tell I REALLY love blueberries? Maybe even more than I love my air fryer. It’s no wonder that these Air Fryer Blueberry Hand Pies with their buttery crust and gooey sweet filling were such a hit in my kitchen! 

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Air Fryer Blueberry Hand Pies

A classic blueberry pie made in a fraction of the time in the air fryer! These single serving hand pies are so quick and easy, you'll find yourself making them over and over.

Course Dessert

Cuisine American

Keyword air fryer blueberry hand pies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 4 pies

Calories 537kcal

Author Lynne Feifer

Ingredients

• 2 9-inch frozen pie crusts thawed
• 1 cup blueberry pie filling canned or homemade
• 1 large egg beaten
• 1 tbsp raw sugar or Turbinado sugar optional for sprinkling

Instructions

• Preheat air fryer to 350 F.
• Roll out one pie crust on a lightly floured surface. Cut 3 circles 4 ¾” wide from the pie crust. Repeat with the second crust. Gather the remaining dough from both crusts and reroll. Cut out an additional 2 circles to get 8 total circles of pie crust.
• Place ¼ cup of blueberry pie filling in the center of 4 of the circles. Leave about 1/2” of the edges clear. Brush the edges with the beaten egg. Top each pie with the remaining circles of crust.
• Use a fork to gently crimp the edges of the pie crusts to seal them together. Cut a few slits in the top of each pie to vent. Brush the tops of the pies with the remaining egg wash. Lightly sprinkle with coarse sugar, if using.
• Place in preheated air fryer making sure the pies do not touch. Cook for 8-9 minutes until the tops are golden brown.

  Note: Depending on the size of your air fryer basket, you may need to work in batches so the edges of the hand pies don't overlap.

  Remove hand pies from the air fryer and let cool slightly before eating. Blueberry hand pies are best enjoyed warm!

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 73g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 373mg | Potassium: 176mg | Fiber: 4g | Sugar: 28g | Vitamin A: 83IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 3mg

The post Air Fryer Blueberry Hand Pies appeared first on 365 Days of Baking.

Have you ever made hand pies?

SAVE THIS EASY AND DELICIOUS CHERRY HAND PIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Hand pies are exactly what they sound like: pie you eat with your hands!

Making hand pies couldn’t be any easier. Cut out pie crust, add filling and bake.

You can make hand pies with a homemade cherry pie filling, apple pie filling or just about any pie filling you like, depending on your craving.

You can also use homemade pie crust, puff pastry,

But today, we’re making things easy because I know you’ve already got a lot on your plate with entertaining, shopping, trips, and everything else in between. So let’s make Cherry Hand Pies with Pillsbury Pie Crust, and they’re a fun Christmas twist for the holiday season.

Our Christmas hand pies have all the great flavor of classic cherry pie. Flaky, golden brown crust. The juicy burst of sweetened tart cherries. All baked into a festive Christmas tree shape!

Once you learn how easy it is to make cherry hand pies with canned pie filling, you’re going to want to make them for Christmas every year.

What do I need to make mini cherry pies?

You only need 5 ingredients to make this easy cherry dessert recipe:

• Refrigerated pie crust – I use Pillsbury ready-made pie crust. You’ll need 3 boxes for a total of 6 crusts.
• Cherry pie filling – One can of cherry pie filling is ample for this recipe!
• Eggs – It’s brushed over the pies to give the crust a golden brown color.
• Water – Mixed with the egg to form a wash for the top of the pies.
• Coarse sanding sugar – Sprinkled over the pies to add an interesting texture and finish. Using the white sanding sugar will make the trees sparkle and have a snow-like appearance. If you don’t have coarse sanding sugar, you can use Turbinado sugar. It’s darker in color, but the coarse sugar will give the pie a good crunch.

Along with standard baking supplies like a cookie sheet and mixing bowl, grab a Christmas tree shaped cookie cutter to give these pies their shape. I recommend cookie cutters that are about 4 inches long.

How do I make this cherry hand pies recipe?

The great thing about making cherry hand pies with canned pie filling and Pillsbury pie crust? Most of the work is already done!

Start by rolling out your pie crusts on a lightly floured work surface.

Use your cookie cutters to cut each pie dough into 7 “Christmas trees”. You may need a rolling pin to re-roll the excess dough a few times to get enough.

With a sharp knife, make three diagonal slits across half of the trees which would be the top crusts. This small step is important and serves two purposes. The slits let steam out of the pies as they bake to prevent bursting. It also gives the pies a more layered ‘tree-like” appearance!

Place the other half of the trees on a baking sheet lined with a sheet of parchment paper. Put a spoonful of cherry pie filling in the center of each one. Top with the slit pie crusts and pinch the seams together.

Now, crimp the edges together with the tines of a fork. This helps seal the hand pies.

One last step before the hand pies are ready to go into the oven—the topping!

In a small bowl whisk together the egg and water to form a wash. Using a pastry brush, brush tops of each pie with the egg wash. Sprinkle the top of each pie immediately with the coarse sanding sugar.

Bake in the oven at 350 degrees F until the tops of the trees are golden brown. Bake time is about 20 minutes.

Cherry hand pies look and smell amazing fresh from the oven, but it’s important to give them at least 10 minutes to cool down on a cooling rack. Otherwise, you run the risk of burning your mouth on the hot pie filling!

The pies taste best enjoyed slightly warm. We loved the leftovers at room temperature too.

How do I store Cherry Hand Pies?

You can store these hand pies a few different ways, depending on how long you need them to last. Place hand pies in an airtight container and seal them for best freshness!

• At room temperature: Cherry Hand Pies keep well for about 3-4 days. There’s no need to heat them up or thaw them, so this is a great option if you plan to eat them soon.
• In the refrigerator: Cherry Hand Pies stay good for up to 2 weeks. Let them come to room temperature, or warm them in the oven for a minute or two before enjoying.
• In the freezer: Cherry Hand Pies will keep for up 3 months. A great option for bakers who like to prep way ahead of time! Thaw frozen hand pies in the refrigerator, then bring them to room temperature on the counter before serving.

Cherry Recipes

These Christmas Cherry Hand Pies tasted so good with canned filling, I don’t know if I’ll ever feel the need to make my own filling from scratch.If you’re looking for a similar recipe with FRESH cherries instead, try my Cherry Blueberry Turnovers! I use fresh cherries and blueberries in these Blueberry Cherry Mini Crumb Pies too.

As much as I love baking with fresh fruit, you just can’t beat the convenience and deliciousness of canned pie filling. Combine it with cake mix to make this Chocolate Cherry Dump Cake, or layer it into Chocolate Covered Cherry Cheesecake. It also tastes heavenly in these Red Velvet Cherry Dream Bars and these rich Black Forest Dream Bars.

If you love the maraschino cherries on top of the Black Forest Dream bars, you’ll love these Chocolate Cherry Cookies. The maraschinos add so much sweetness, moisture and flavor to an already-delicious cookie!

Since we’re talking chocolate and cherries, I can’t forget to remind you about these Easy 3 Ingredient Chocolate Covered Cherries. I’ve been making them for years. SO much tastier than the kind from a candy box!

I’ve had dessert on the mind today with all this talk of pies, but cherries aren’t just for dessert. I’ve shared several tasty cherry breakfast and brunch ideas on the blog, from Chocolate Cherry Pancakes to Cherry Oatmeal Muffins. This Cherry and Dark Chocolate Galette makes a decadent addition to a holiday brunch table!

Christmas Desserts

WOW your dinner crowd by bringing one of these showstopping Christmas desserts to the table this season!

• Peppermint Brownie Pie
• No-Bake Pumpkin Nutella Cheesecake
• Peppermint Dream Dessert
• Viennese Crescents
• Raspberry Star Bread
• Easy Cranberry Pie Recipe
• Cranberry Orange Dream Bars
• Cream Cheese Pumpkin Bread
• Ginger Molasses Snickerdoodles
• Chocolate M&M Christmas Cookies
• Peanut Butter Reindeer Cookies
• Fudge Peppermint White Chip Marshmallow Brownie
• Cinnamon Roll Layer Cake
• Gingerbread Biscotti
• Peppermint Chocolate Biscotti
• Biscoff Toffee Bark
• Cranberry Ginger Pistachio Sugar Cookies

If you only make one easy recipe for dessert this season, make it these Christmas Cherry Hand Pies. I know you’ll everything about them from the picture-perfect tree shape to the classic cherry filling! 

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Christmas Cherry Hand Pies

Christmas Cherry Hand Pies are easy to make with 5 ingredients you'll be able to find at your favorite grocery store! You'll love these delicious single serving cherry desserts for Christmas or any holiday celebration.

Course Dessert

Cuisine American

Keyword Christmas Cherry Hand Pies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 21 hand pies

Calories 324kcal

Author Lynne Feifer

Ingredients

• 45 ounces refrigerated pie crusts (3) 15-ounce boxes with 2 crusts per box
• 21 ounces cherry pie filling
• 2 large eggs
• 2 tablespoons water
• 3 tablespoons coarse white sanding sugar

Instructions

• Let refrigerated pie crusts stand at room temperature for 15 minutes. Preheat oven to 350°F, and line a large baking sheet with parchment paper.
• Unroll the pie crusts. Using a 4-inch Christmas tree-shaped cookie cutter, create 7 pieces of Christmas tree-shaped pie crust from each available crust. One single pie crust will allow for 7 4-inch trees. You may gather the scraps and combine them into a ball. Use a rolling pin to roll out the remaining dough and make additional hand pies.
• Use a sharp paring knife to create 3 diagonal slits across the front of half of the trees, reserving the other half of the crusts for the backs of the trees.
• Pour the contents of the cherry pie filling into a medium mixing bowl.
• Put the back of the trees onto the prepared baking sheet. Place 1 heaping tablespoon of cherry pie filling into the center of the tree back dough. Place the top part of the crust with the slits over the top of the pie filling. Gently press the edges together to seal the filling inside the crust. Use a fork to crimp the edges of the hand pies.
• To make the egg wash, whisk 2 large eggs and the 2 tablespoons of water in a small mixing bowl.
• Once the pies are filled, topped, and crimped, brush the face of each hand pie with the egg wash. Sprinkle each hand pie with the coarse sanding sugar.
• Place into the oven and bake for 20 minutes or until the Christmas trees are golden brown. Cool on a wire rack for about 10 minutes.

Notes

This recipe will make between 21-28 hand pies. The nutritional value has been calculated for 21 of them.

Nutrition

Serving: 1hand pie | Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 260mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

The post Christmas Cherry Hand Pies appeared first on 365 Days of Baking.

A caramel apple pie all rolled into a little cookie. And it’s an original recipe from…

Lori Lange, creator of the fabulous food blog, Recipe Girl. Not only is she an accomplished blogger, but she is also an incredible cookbook author as well! SO exciting!!

I really, really like Lori’s cookbook, The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day! The recipes fantastic, and the pictures are great – I just wish she had more. I love that she tells you what essentials you should have not only in your pantry and refrigerator but also in your kitchen (AND liquor cabinet – something I have to work on!).

Lori has included handy dandy icons that accompany each recipe to let you know if it’s gluten-free, dairy-free, vegetarian, or a fan favorite from her blog. She also lets you know if the recipe’s adaptable to a specific diet.

My favorite parts are her story of how she became Recipe Girl and the brief paragraph about each recipe. It’s a great way to get to know her better. It’s a cookbook I know I’ll be using again and again, and I’m sure you will, too. Plus, it will make a great gift for those who love to bake and cook!

What do I need to make this apple cookie recipe?

• Pie Crust –
  All-Purpose Flour
  Granulated Sugar
  Salt
  Unsalted Butter
  Cream Cheese
• Apple Pie Filling –
  Egg White
  Water
  Granulated Sugar
  Cinnamon
  Granny Smith Apple
• Caramel Glaze –
  Butter
  Light Brown Sugar
  Milk
  Vanilla Extract
  Confectioners’ Sugar

How do I make caramel apple cookies?

1. Combine flour, sugar and salt together in a food processor. Add pieces of the butter to the flour mixture and mix until it resembles coarse crumbs.
2. Add pieces of cream cheese and pulse about 25 times until it forms a ball. Turn dough ball out onto waxed paper and knead until completely incorporated.
3. Place pie dough on a lightly floured surface, and roll into a 9 X 12-inch rectangle with the long side closest to you. Whisk the egg white and water together in a small bowl. Brush the egg wash onto the dough, completely covering.
4. In a small bowl, mix the sugar and cinnamon together really well. Sprinkle it onto the dough covering the entire surface.
5. Evenly distribute the small pieces of apple over the cinnamon sugar mixture, leaving a little space at the far long edge.
6. Beginning with the long edge closest to you, gently roll the dough into a log. Seal the edges by brushing it with the egg wash and gently press it together with your fingers.
7. Roll the dough in plastic wrap or parchment paper and place in the freezer for an hour.
8. Heat oven to 325°F. Prepare two baking sheets by lining them with a piece of parchment paper. Remove cookie dough from the plastic wrap and slice into ½-inch pieces using a sharp knife.
9. Place cookie slices onto the baking trays and bake cookies for 25-30 minutes until golden brown. Cool cookies slightly on cookie sheet before you transfer them to a wire rack to cool and glaze.
10. For the caramel glaze, melt the butter in a small saucepan over medium-low heat. Whisk in the sugar and milk. Cook while stirring for 1 minute. Pour into a medium mixing bowl to cool slightly.
11. Mix in the vanilla and powdered sugar. Beat with an electric mixer until completely blended.
12. Drizzle the glaze onto the cookies using a spoon and as it cools, the caramel will harden.

Tips to get that perfect cookie crunch! 

• The dough can be refrigerated, wrapped in plastic wrap for up to 2 days.
• I suggest leaving about 1/2 – 3/4-inch of egg-washed dough without cinnamon/sugar. This will allow for easier adhesion when it is rolled.
• Depending on the consistency of the glaze it may be necessary to add either more milk or more powdered sugar.
• For easy clean-up, place some aluminum foil or parchment under the wire rack to catch the extra drizzles from the cookies and just throw away!

Can I make my own pie crust if I don’t have a food processor?

Yes, you can!

Here are the directions:
In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut butter into dry mixture until it resembles coarse meal.

Add the cream cheese pieces and blend together using the pastry cutter. When most of the dough comes together, knead the dough with your hands in the bowl until there are hardly any crumbs left.

Turn the dough out onto a piece of waxed paper. Add the remaining crumbs, If there are any, to the dough. Knead a few times until all the dough is incorporated.

Form the dough into a flattened 7-inch square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Apple Recipes

There is absolutely no shortage of delicious apple recipes here on 365 Days of Baking and More.

From Baked Caramel Apple French Toast, Baked Apple Cinnamon Pancake and Apple Streusel Muffins at breakfast to Bacon Caramel Apple Crisp, Apple Cinnamon Oatmeal Cookies, and my MOST FAVORiTE pie in the world, this Apple Cream Pie for dessert, you’ll love how the apple flavor is front and center in each of these recipes.

We’ve got apples for snacks, too!

How about these Fried Apple Rings, Baked Applesauce, and Caramel Apples and even these Inside Out Caramel Apples!

When I made this Apple Crumb Cake, I literally fell in love with it at first bite, and it is a recipe you MUST try. I don’t think you’ll be disappointed. These Caramel Apple Cheesecake Bars are another favorite, and I can pretty much guarantee that they aren’t going to last long!

Like sangria? This Apple Cider Sangria is a delicious drink and perfect for Fall entertaining.

Favorite Recipes for Cookies

If we’re talking cookies, there’s absolutely no shortage of those either!

Some of my favorites are my grandmother’s Cream Cheese Cookies, Peanut Butter Cookies, French Butter Cookies, Chocolate Chip Oreo Cookies, and these No Bake Peanut Butter Cornflake Cookies.

You’ll also enjoy these colorful Funfetti Cookies, Lemon Cake Mix Cookies, Chocolate Cherry Crinkles, and Lace Cookies.

But I think the piéce de resistance are these Root Beer Float Cookies because they really do taste like a root beer float!

Enjoy mini apple pies in the form of a cookie. You’ll enjoy the taste of the cinnamon apple pie filling, flaky crust, and sweet caramel drizzle in each and every bite.

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Caramel Apple Pie Crust Cookies

These Caramel Apple Pie Crust Cookies are pinwheel cookies made with a cream cheese pie crust, filled with the perfect combination of apple on top of a cinnamon/sugar mixture and drizzled with caramel sauce. They're the perfect treat for your Fall baking list and a delicious recipe to make during apple season.

Course Dessert

Cuisine American

Keyword Caramel Apple Cookies

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 24 cookies

Calories 135kcal

Author Lynne Feifer

Ingredients

Pie Crust

• 1 ½ cups all purpose flour
• 1 teaspoon granulated sugar
• pinch of salt
• 8 tablespoons unsalted butter chilled and cut into smaller pieces
• 8 ounces cream cheese chilled and cut into small pieces

Filling

• 1 large egg white
• 1 tablespoon water
• ⅓ cup granulated sugar
• 1 tablespoon cinnamon
• 1 large apple peeled, cored, and finely diced

Caramel Glaze

• 2 tablespoons salted butter
• ¼ cup packed light brown sugar
• 1-2 tablespoons milk
• ⅛ teaspoon vanilla extract
• 1/4-1/2 cup confectioners’ sugar

Instructions

Pie Crust Dough

• Combine flour, sugar, and salt in a food processor. Mix well. Add pieces of butter and process until mixture has a crumb looking texture.
• Add pieces of cream cheese and process quickly until dough comes together in a ball, about 25 times.
• Turn dough out onto a piece of waxed paper and knead a few times to completely incorporate.
• Place the dough onto a lightly floured surface and roll it into a rectangle about 9 X 12 inches with the long side facing you. 

Apple Filling

• Whisk together the egg white and the tablespoon of water in a small bowl until foamy. Brush the egg wash onto the dough, making sure it is completely covered.
• In a small bowl, thoroughly mix together the sugar and cinnamon. Evenly sprinkle the cinnamon sugar mixture over the top of the dough, making sure to completely cover.
• Evenly distribute the diced apple on top of the cinnamon sugar, also leaving the space at the far long edge.
• Beginning with the long edge closest to you, gently and carefully roll the dough up into a log. Seal the edge with another brushing of egg wash and gently press it together with your fingers.
• Roll the dough in plastic wrap or parchment paper and place in the freezer for about 1 hour or until firm.

Baking

• Preheat oven to 325 degrees F. Prepare two baking sheets by lining them with parchment. Unwrap the cooled cookie dough and gently slice into 1/2-inch pieces using a sharp knife.
• Place cookie slices onto prepared baking sheets. Bake for 25 – 30 minutes or until lightly golden.
• Let cookies cool on cookie sheet before transferring them to a wire rack to glaze

Glazing the Cookies

• In a small saucepan over medium-low heat, melt butter. Stir in the sugar and 1 tablespoon of milk.
• Cook, while continuing to stir, for 1 minute. Transfer to a mixing bowl and allow to cool slightly.
• Mix in vanilla and 1/4 cup powdered sugar. Beat with an electric mixer until well blended. You should be able to drizzle it off the end of a spoon.
• Drizzle glaze onto cookies. As it cools, the glaze will harden.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 41mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.4mg

I used to rate everything I make on a scale of 1- 4 and these Caramel-Apple Pie Crust Cookies earned 3 1/2 rolling pins. They were out-of-this-world-delicious!! Our oldest daughter took one bite and said, “Ooh, those are VERY delicious. I could eat like 5 of these!”

The pie crust is delicate, a bit flaky (kinda like ME!!), and not too sweet. The filling is delicious with the combination of apples, cinnamon, and sugar. AND that caramel drizzle is the icing on the cookie!! hee hee, I’ll be making these again, fer sure!

*I have received one cookbook to review, but all expressed opinions are my own. This post was originally published 2/2/2014. It has been updated in format and with pictures on 10/19/22.

The post Caramel Apple Pie Crust Cookies appeared first on 365 Days of Baking.

I had gone to bed about 9 or so and I was told the kids went up about 10 or 11. Mr. 365 stayed up and had just turned the lights off, ready to call it a night. He thought it would be best for him to sleep on the couch because we’d had a slight disagreement. I was in a rotten mood due to some things that had happened and decided to go to bed early in the hopes that the following day would be better.

C’mon, it happens at your house, too, doesn’t it?

Poor guy.

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Blueberry Ginger Galette & A Birthday Celebration

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon salt
• ½ cup cold butter 1 stick, cut into small pieces
• ⅓ cup buttermilk I used 1/3 cup milk mixed with 1 teaspoon vinegar and let it sit for 15 minutes before using
• 1 egg beaten
• 2 tablespoons turbinado sugar

Filling

• 24 oz. 3 cups fresh blueberries
• 4 tablespoons granulated sugar
• 2 tablespoons crystallized ginger chopped
• 2 tablespoons corn starch
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• ¼ teaspoon freshly grated nutmeg

Instructions

For the dough~

• In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal and salt.
• Add butter and with a pastry cutter, blend it in until the mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter into the mixture 4-5 times.)
• Pour the buttermilk (or milk/vinegar mixture) into the bowl and stir until the dough begins to stick together.
• In each galette I’ve made, the dough hasn’t stuck together, so I just gather it into a ball as much as possible with my hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap.
• (OR with the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
• If you do have a problem with it consolidating, add just a tiny, and I do mean TINY bit more buttermilk or milk.
• Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
• Refrigerate for at least 45 minutes before rolling out.
• The galette dough is able to be made in advanced and can be refrigerated up to three days before being used.
• Preheat oven to 350 degrees F. when ready to bake.

For the filling ~

• In a large bowl, combine blueberries, sugar, chopped crystallized ginger, corn starch, lemon juice and zest, and nutmeg.
• Gently mix everything together so that you don’t crush the blueberries.
• Place a piece of parchment on a baking sheet or pizza stone.
• Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get it) 14 inches across.
• Place the filling contents into the center of the circle and then gently spread around the circle to within two inches of the edge.
• Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
• Lightly brush the edge of the dough with the beaten egg and sprinkle with turbinado sugar. (You will have egg left over.)
• Bake for 1 hour, until the crust is golden brown and the filling is bubbly.
• Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
• Serve warm or at room temperature.

Nutrition

Serving: 6g

Mine leaked slightly, but I found that by creasing the edges of the parchment paper up against the juices that did leak stayed pretty much contained and didn’t drip all over the oven. That would be an icky mess!

And…don’t forget that vanilla ice cream (or frozen yogurt)!

I rate everything I make on a scale of 1-4 with 4 being the best and this Blueberry Ginger Galette earned 4 rolling pins. It was delicious! The blueberries were yummy, the crust was perfect and the crystallized ginger gave it that extra kick of flavor. The family and our guests loved it and I’m sure yours will, too!

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