• 6 Tbsp. plus 1 cup sugar
• 4 Tbsp. flour
• Perfect Pie Dough get the recipe
• 3 pounds crisp apples , such as Braeburn or Granny Smith
• Juice of 1 lemon
• 1 tsp. cinnamon , plus more for garnish (optional)
• 1/2 tsp. fresh grated nutmeg
• 1/4 tsp. salt
• 3 Tbsp. butter

Preheat oven to 400°. Sift 6 tablespoons sugar with 3 tablespoons flour; dust work surface with mixture. Roll out dough to 1/8 inch thick. Cut cookies using a 3-inch cutter. Transfer to parchment-lined baking sheets and chill for 20 minutes. Bake until golden, 8 to 10 minutes.

Meanwhile, peel, core, and slice apples into 1/4-inch-thick pieces; toss with lemon juice. In a medium bowl, combine remaining sugar and flour, cinnamon, nutmeg, and salt; set aside.

Heat butter in a large, deep sauté pan over high heat until it sizzles, about 1 minute. Add apples and cook until softened slightly, tossing occasionally, for 8 to 10 minutes. Sprinkle in sugar mixture, mix, and let come to a boil. Cook until apples are tender, 4 to 5 minutes. Transfer to a compote dish and serve warm with cookies; garnish with cinnamon (if using).

Note: The cooked apples can be stored refrigerated for up to 1 day; heat over medium-low heat to gently rewarm—do not overcook.