Normally, I’m not a fan of purchased pie crust, and you certainly can make your own. As a matter of fact, this would be a good place for a gluten-free press-in-place crust. (I find gluten-free crusts just don’t roll out well for me.) And if you want the cookie to be gluten-free, of course substitute a gluten-free flour in the streusel.
These make the most adorable little individual apple pies – the recipe’s from lovelylittlekitchen.com.
1 roll of refrigerated pie dough 5 small Granny Smith apples, peeled, cored, and diced finely 1/4 cup granulated sugar 1 teaspoon ground cinnamon 2 tablespoons lemon juice 1 tablespoon cornstarch For the Streusel Topping: 2 1/4 cups all-purpose flour 2/3 cup brown sugar 2/3 cup granulated sugar 2/3 cups old fashioned oats pinch of salt 3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted
Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
Add about one tablespoon of the apple filling on top of each circle of pie dough.
In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples. Bake for 17-19 minutes. Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.