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Apple Pie Jam + Pie Crust Cookies

Sticky cinnamon-spiced apple pie jam with buttery pie crust cookies dusted with biscoff cookie sugar.

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These are the best. I mean truly I may never make a pie again. I had a bunch of apples and wanted to make an apple pie jam. The jam turned out so good I thought how great it would be in a pie. Since the jam is so concentrated and sticky reworking it into a pie would be impossible. So pie crust cookies to scoop it all up turned out to be an even better thing.

This recipe is simple it just peeled and cored yellow apples that simmer in a sticky brown and white sugar syrup with a cinnamon stick tossed in. The pie crust takes my favorite pie crust recipe and bumps up the sugar. I brush it with sweet evaporated milk then I top it off with buttery biscoff cookie crumbs, and cane sugar crumbs. Check out my tips and tricks below for the best apple pie jam and pie crust cookies. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST APPLE PIE JAM + PIE CRUST COOKIES

sugar: since i don’t use gelatin or any type of pectin you have to up the sugar. adding more sugar will add to the sticky binding illusion you get from gels like pectin.

boiling; boiling is the only thing that gets the sugar to the sticky syrupy point. boiling the sugar will start to coat the apples in the sticky sweet glaze

butter: add butter at the end to add an extra layer of richness.

cold:: when making the dough treat it like any other pie crust or biscuit. cut butter cut into the dough as well as resting the complete dough in the fridge it will give the crust cookies a flaky butter crust. form dough into a log then wraps in plastic wrap. cut the circles to your preferred thickness. the thicker the better for holding the jam. make sure to indent the edges with the edge of a fork to give it the pie crust look.

biscoff crumble: the biscoff crumbles adds color and flavor. without adding the cookies to the actual crust. 3 cookies and the crumble really set the cookie off hardened with the turbinado cane sugar.

putting it all together: enjoyed together or separate. serve a heaping tablespoon of apple pie jam onto every cookie. top with whipped cream and another sprinkle of biscoff sugar. The jam is even better slightly warmed. don’t forget a scoop of ice cream.

SIMILAR INGREDIENTS TO:

  1. FROSTED CHOCOLATE CHIP COOKIE CAKE
  2. FROSTED PEANUT BUTTER COOKIES
  3. VEGAN DOUBLE DARK CHOCOLATE CAKE

ENJOY THIS RECIPE WITH;

  1. PAN AU CHOCOLAT BREAD PUDDING
  2. FROSTED STRAWBERRY SWIRL VANILLA POUND CAKE
  3. CLASSIC VANILLA CUPCAKES + VANILLA BUTTERCREAM

Apple Pie Jam + Pie Crust Cookies

Apple Pie Jam + Pie Crust Cookies
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INGREDIENTS

  • APPLE PIE FILLING
  • 8 Small-Med Yellow Apples, peeled and cored
  • 1c White Sugar
  • 1/2c Brown Sugar
  • 1Tb Vanilla
  • 2TB Butter
  • 1c Water
  • 1Cinnnamon Stick
  • PIE CRUST COOKIES
  • 2c A-P Flour
  • 1tsp Salt
  • 1/2c Sugar
  • 1c Butter
  • 6Tb Evaporated Milk, cold
  • BISCOFF CRUMBS
  • 2 Biscoff cookies, finely smashed
  • 1Tb Turbinado Sugar
  • 1tsp Cinnamon

INSTRUCTIONS

  • Start off making the apple pie jam by adding all the ingredients to the pan except for the butter and vanilla.
  • Bring to a boil and simmer for 30 minutes. After it's reduced bring to a boil and tighten up the sugar. Let the jam boil for 15 minutes. Once tight add in butter and vanilla.
  • Add to mason jars and let slightly cool.
  • To make the cookies add flour, salt and sugar together. Cut the flour with the butter till it looks shaggy.
  • Add in cold evaporated milk till dough is formed.
  • Roll the dough into plastic wrap then refrigerate for 30 minutes.
  • Once you're ready to bake. Slice the cookies 1/4inch thick.
  • Spray baking sheet with non stick spray.
  • Pinch the edges of the cookies with a fork. Transfer onto baking sheet. Brush the cookies with evaporated milk. Then sprinkle on Biscoff sugar crumbs.
  • Bake at 350F for 15 minutes.
  • Serve with the apple pie jam, whipped cream and ice cream!
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