Apple Berry Pie Cookies
These Apple Berry Pie Cookies are everything I love about homemade pie, just in a much cuter, handheld version.
Each little pie cookie is made with two rounds of flaky pie dough filled with a sweet apple and strawberry pie filling, then sealed together and baked until golden. They’re the perfect individual dessert for parties, showers, holidays, or a fall dessert table.
And because I can never leave well enough alone, I love decorating them differently depending on what I’m making them for.
Sometimes I’ll brush the warm pie cookies with a thin, sweet glaze that settles into the crust. Other times, I’ll let them cool completely and decorate the tops with a thicker buttercream to coordinate with the rest of a dessert table.
Same little pie cookie. Completely different look.
Why You’ll Love These Pie Cookies
What Is a Pie Cookie?
Think of these as somewhere between a cookie and a mini hand pie.
Instead of baking the filling in a traditional pie plate, I sandwich a small amount between two 3-inch circles of pie dough.
The result is a little handheld pie with flaky crust on the top and bottom and warm fruit filling tucked inside.
They’re especially great for parties because there’s nothing to slice. Just arrange them on a platter or cake stand and let everyone grab one.
Apple Berry Pie Cookie Recipe
Equipment
Ingredients
For the Apple Strawberry Filling:
- 2 medium apples peeled and finely diced
- 1 cup fresh strawberries finely diced
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of kosher salt
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Pie Cookies:
- Pie dough for 2 double-crust pies homemade or store-bought
- 1 large egg
- 1 tablespoon water
- Coarse sugar optional
Instructions
- To make the Apple Berry Filling: Add the diced apples, strawberries, butter, brown sugar, granulated sugar, cinnamon, vanilla, lemon juice, and salt to a saucepan.
- Cook over medium heat, stirring occasionally, until the fruit begins to soften and release its juices, about 6–8 minutes.
- In a small bowl, stir together the cornstarch and water to create a slurry.
- Pour it into the fruit mixture and continue cooking for another minute or two, stirring constantly, until the filling has thickened.
- Remove from the heat and allow the filling to cool completely before assembling your pie cookies.
- Jenny's Tip: Keep the fruit pieces pretty small. Since these pies are only about 3 inches across, smaller pieces make them much easier to fill and seal.
How to Assemble the Apple Berry Pie Cookies:
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- Roll your pie dough out onto a lightly floured surface.
- Cut the dough into approximately 3-inch circles. You’ll need two circles for each pie cookie.
- Place one piece of dough into your sandwich cutter and sealer, then add a small spoonful of cooled apple berry filling to the center.
- Be careful not to overfill them! It’s tempting, but too much filling makes it much harder to get a good seal.
- Place the second pie dough circle on top and use the sandwich sealer to firmly press the edges together.
- Transfer to your prepared baking sheet.
- Whisk together the egg and water to create an egg wash, then lightly brush it over each pie cookie.
- If you’re leaving them undecorated or using only a thin glaze, you can sprinkle a little coarse sugar over the tops before baking.
- Cut a tiny vent into the top of each pie to allow steam to escape.
- Bake for approximately 18–22 minutes, or until the crust is golden brown.
- Let cool slightly before glazing.
The Trick for Perfectly Sealed Pie Cookies
The little sandwich cutter and sealer is what makes these so easy.
You could absolutely crimp the edges with a fork, but I love how uniform the sandwich cutter makes them. It presses the two layers of dough together firmly enough to help keep all that fruit filling tucked inside while they bake.
A few things I’ve learned:
? SHOP THE SANDWICH CUTTER I USE
Two Ways to Decorate Them
This is probably my favorite thing about these pie cookies.
I don’t always finish them the same way. It depends entirely on what I’m making them for.
Option 1: Thin Vanilla Glaze
For a more traditional little hand-pie look, drizzle or brush a thin vanilla glaze over the cookies while they’re still slightly warm.
Thin Vanilla Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Whisk everything together until smooth and thin enough to drizzle.
Spoon or brush a small amount over the warm pie cookies. The glaze will melt slightly into the warm crust and create a thin, sweet finish.
I love this version when I want the pies to feel simple and rustic.
Option 2: Thick Buttercream
If I’m making the pie cookies for a themed dessert table, I’ll skip the warm glaze entirely.
Let the cookies cool completely, then decorate the tops with buttercream.
You can pipe the buttercream, spread it over the center, add sprinkles or cinnamon, or tint it to coordinate with the rest of your desserts.
This is such an easy way to take the exact same recipe and make it work for completely different occasions.
? GET MY AMERICAN BUTTERCREAM RECIPE
my baking favorites:
Homemade vs. Store-Bought Pie Crust
Either works!
If I have time, homemade pie dough gives these the most incredible flaky, buttery crust.
But if I’m making a large dessert table and already have five other things going in the kitchen, I’m not above using a shortcut.
A good refrigerated pie crust makes these incredibly easy.
And once they’re filled with homemade apple berry filling and decorated, nobody is going to complain.
Can I Use Other Fruit?
Absolutely.
Once you understand the basic method, you can experiment with all kinds of pie cookie fillings.
Try:
Just make sure your filling isn’t overly runny. A thick filling is much easier to keep inside these little pies.
Perfect for a Fall Dessert Table
These Apple Berry Pie Cookies are especially pretty on a fall dessert table because they give you all the coziness of homemade pie without having to slice and serve an actual pie.
Pair them with:
Other Occasions to Make Them
Don’t save these just for fall.
Because you can change the frosting and decorations, they’re cute for:
Use pastel buttercream for spring, warm colors for Thanksgiving, pink or red for Valentine’s Day, or coordinate the frosting with whatever party you’re hosting.
Make-Ahead Tips
You can make the fruit filling ahead of time and refrigerate it until you’re ready to assemble the cookies.
You can also assemble the unbaked pie cookies ahead and keep them refrigerated until you’re ready to bake.
If you’re decorating with buttercream, make sure the pies are completely cool first.
For the thin glaze, I prefer adding it while they’re still slightly warm so it settles beautifully over the crust.
FAQ
I love a beautiful slice of homemade pie, but there’s something extra fun about everyone getting their own.
These Apple Berry Pie Cookies have the flaky crust and warm fruit filling of a traditional pie, but they’re easy to grab, easy to serve, and so much fun to decorate.
Keep them simple with a thin glaze for a cozy fall afternoon, or pull out the buttercream and turn them into something that perfectly matches your next dessert table.
Either way, don’t be surprised when these little pies are one of the first things to disappear.
If you make these, let me know how you like them!
Happy baking!
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