STEP 1: Make the pie dough. Make the pie dough and chill for at least one hour or overnight.

STEP 2: Cut out the pie dough. On a lightly floured  surface, roll the dough out to ⅛” in thickness. Use small leaf cutters  to cut out the dough. Freeze the cutout dough for 10 minutes.

STEP 3: Bake the pie crust leaves. Place frozen  cutout dough on the prepared baking sheet, and brush with an egg wash  and sprinkle with turbinado sugar. Bake the pie crust leaves for 10  minutes until slightly golden.

STEP 4: Combine the dry ingredients. In a medium bowl combine the flour, baking powder, spices, and salt. Set aside.

STEP 5: Cream the butter & sugars. In the bowl  of a stand mixer fitted with a paddle attachment, cream together the  butter and sugars for 2-3 minutes until light & fluffy.

STEP 6: Mix in egg & vanilla. Beat in the egg and vanilla until fully combined.

STEP 7: Add the dry ingredients. Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.

STEP 8: Mix in the apple pieces. Fold in the apple pieces with a rubber spatula until evenly distributed.

STEP 9: Portion the cookie dough & freeze. Using  a 3 tablespoon cookie scoop, portion the dough onto a small parchment  lined baking sheet. Top each with one apple piece, then freeze for 30  minutes.

STEP 10: Bake. Place the frozen cookie dough balls  on the baking sheet about 2 inches apart. Bake for 12 minutes until  barely golden on the edges. They will appear underbaked, but will continue to bake as they cool on the baking sheet. Once  the cookies come out of the oven, immediately top each of them with a  pie crust leaf. Allow to cool completely on the baking sheet, and enjoy!