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Hand Held Apple Pies, Laced with Raspberry Jam

Hand held apple pies, not quite a cookie, not quite a pie, but a combination of both.
Servings: 4


  • 4 apples
  • 1 recipe for pie dough
  • 1/4 cup sugar
  • lemon juice
  • 1 teaspoon cinnamon or more to taste
  • 1/4 teaspoon salt
  • there may be some left over
  • raspberry jam or jelly
  • milk to brush on pies before baking
  • raw sugar to sprinkle on pies before baking
  • cookie cutter I used an apple; you can use a circle about 3 inches diameter


  • Peel and slice apples, removing core and seeds. It's easiest to slice thin and layer multiple apples, but you can also do thick slices.
  • Toss with sugar, lemon juice, cinnamon, and set aside for 30 minutes. Make pie dough.
  • Roll out pie dough thinner than you would for apple pie because your filling is not as high. Cut out with cookie cutter.
  • Don't skip this step. Put cut out pie dough on a cookie sheet that will fit in your freezer and freeze for 10-15 minutes. Freezing keeps the pie dough intact to fill and won't fall apart when assembling.
  • Top with jam or jelly. Top with apples. Top with more jam or jelly. Top with another pie dough cut out. Pinch the edges together, but not totally. It looks nice for some of the filling to be showing You can freeze at this point or bake.
  • Place on baking sheet that has parchment or wax paper, as some jelly may come out and stick.
  • Brush with milk and sprinkle with raw sugar.
  • Bake at 400 degrees for 15-20 minutes, or until bottom is golden brown.


You can cut this recipe in half to use up a few apples, but I suggest making a lot).
6-8, peeled and sliced 1/8 inch, approximate (don't worry too much, you can add two layers of apples)