Apple Pie Cookies

• Crust
• 2 1/2 cups (313 grams) all-purpose flour, plus more for dusting surfaces, dipping fork
• 2 tablespoons (25 grams) granulated sugar (doubled from my standard pie dough to make this more cookie-like)
• 1 teaspoon (4 grams) table salt
• 2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
• 1/2 cup (118 ml) water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it)
• Filling
• 3 medium apples, whatever you like to bake with
• Squeeze of lemon juice (optional)
• 1/3 cup (67 grams) granulated sugar
• 1 teaspoon (2 grams) ground cinnamon
• Few gratings fresh nutmeg
• A pinch of any other spices you like in your apple pie
• To finish
• 1 large egg
• Coarse or granulated sugar for garnish
• 2 1/2 inch cookie cutter
• 1 2/3 inch cookie cutter

1. Whisk together flour, sugar and salt. Work butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in ice water, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour.
2. Line up six dishes. 1) Pour some water. 2) Leave empty; you'll use it for your apples in a bit. 3) sugar, cinnamon, nutmeg. 4) Little bit of flour to dust your surface and dip your fork for crimping. 5) Whisk an egg with one teaspoon of water until smooth. 6) Sugar for decorating the tops of the pies.
3. On a floured counter, roll out your pie dough to a little shy of 1/8-inch thick. Use the larger of your two cookie cutters to cut as many rounds as you can from the dough. Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them. Repeat.
4. Peel your apples. Cut thin slices from one side of whole apple. Repeat on opposite side. Use the smaller of your two cookie cutters to cut the apples into little discs that will fit inside your pie cookies. Place them in your second bowl, covering them with a few drops of lemon juice.
5. Preheat oven to 350 degrees.
6. Grab your first disc of chilled dough and lightly dampen it on one side with the water. Take your first disc of apple and toss it in the cinnamon spice sugar. Place it on the damp side of the bottom disk. Place a second disc of dough on top. Back on the floured counter, cut decorative slits in your "pies". Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on baking sheet and chill while you prepare the others.
7. Bake your apple pie cookies for 25 minutes.

crust, flour, sugar, salt, unsalted butter, water, filling, apples, lemon juice, sugar, ground cinnamon, few gratings fresh nutmeg, apple pie, finish, egg, sugar, cutter, cutter

Taken from www.epicurious.com/recipes/member/views/apple-pie-cookies-50183406 (may not work)