These delightful apple pie cookies look just like mini apple pies full of a warm, bubbly filling and cinnamon sugar.
Keyword: Apple Pie Cookies Recipe
21ouncesapple pie filling
1packagerefrigerated pie crust,2 rolls in box, thawed per directions on the box
½cupsalted caramel sauce
Preheat oven to 350°F.
Place the apple pie filling onto a cutting board and cut the apples into smaller, bite-sized pieces. Set aside.
Place a silicone baking sheet onto a cookie sheet.
Roll out one of the pie crusts onto the silicone sheet. A rolling pin can be used to lightly flatten out the dough if needed.
Spread the salted caramel sauce from edge to edge on the pie crust dough.
Top with the chopped apple pie filling and spread edge to edge. Set aside.
On a cutting board, roll out the second piece of pie crust. A rolling pin can be used to lightly flatten out the dough if needed.
Using a pizza cutter and a ruler slice the dough into ¼-inch strips (or eyeball it!). Using these strips do a lattice crust on top of the apple pie filling crust. You can also just lay some strips vertical and then horizontal if lattice work is not your thing.
Using a 2¾-inch circle cutter, cut out the cookies leaving a little space in between them. Remove the extra dough from around the cookies and just leave the cookies in place on the silicone baking sheet to bake.
Brush cookies with egg wash.
Mix cinnamon, sugar, and nutmeg together and sprinkle on over the cookies.
Place cookie sheet into the oven and bake for 20 to 25 minutes or until golden brown.
I chose to do lattice tops for the top layer of pie crust. You can keep it simple and do a regular crust on top if you’d rather.
You can place all the leftover dough and pie filling into a small, greased pie pan and make a mini pie!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your apple cookies at the lower end of the recommended baking time.
Drizzle a little bit of caramel sauce on top before serving complete this amazing goody.