But alas, in this world of go-go-go, the relative ease of sharing a homemade pie with friends or family has become more of a rarity, a special occasion experience laced with undertones of fuss and bother. I found a great "happy medium" while paging through Petite Treats: Mini Versions of Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver, though - the pie cookie. Essentially a freshly made, unfrosted Pop Tart, the filling is enclosed in pastry circles and baked into an easy-to-handle, quaint treat. Using the method and idea as a "jumping off" point, I swapped in my Sweet Potato Spelt Pastry for the buttery crust (which would have been delicious, but I had leftovers to use) and, being loath to make another apple filling recipe when I had some extra Maple Apple Cake - Ball Filling in the fridge I decided to just use that.
Unfortunately (or fortunately in retrospect!), I discovered after the crust was all rolled out and cut that I wouldn't have quite enough filling at my disposal. Being out of apples, I cast around my pantry for some inspiration, and spotted my mom's container of peanut butter that she takes to work. I love peanut butter on apples, and with some chopped toasted peanuts from the freezer the creamy, salty spread helped to temper the sweetness of the apple filling and sweet potato crust. I definitely didn't regret the decision - the outcome was gorgeous as well as delicious (according to my taste testers!), and in the same situation I'd do it again in a heartbeat!
Since the recipe is a "cobbled together" creation of previous recipes I've posted, I'll direct you to those posts where relevant. The method is new though - so don't run away!
Apple - Peanut Pie Cookies
3/4 recipe Sweet Potato Spelt Pastry
1 recipe Maple Apple Cake - Ball Filling
1/3 cup chopped peanuts
3 tbsp smooth peanut butter (not natural or unsalted)
- Roll out the Sweet Potato Spelt Pastry as you would for a pie crust and cut 12 rounds.
- Transfer half the rounds to a silicone-lined baking sheet.
- With a small cookie cutter or knife, cut centres from the remaining dough rounds. Set all aside.
- In a bowl, mix together the Maple Apple Cake - Ball Filling, peanuts and peanut butter.
- Spoon equal amounts of filling onto the centres of each "bottom" dough round.
- Top with the vented pieces of dough and press / crimp the edges to seal.
- Bake for 25 minutes.
- Cool 10 minutes on the sheet before carefully transferring to a wire rack and cooling completely.
Total Fat: 12.3 g
Cholesterol: 3.4 mg
Sodium: 54.0 mg
Total Carbs: 40.0 g
Dietary Fiber: 6.1 g
Protein: 7.2 g