I've been looking for some fun fall baking recipes to make for my brother's engagement party in a few weeks. When I came across this delicious idea, of course I had to test it to determine whether it was a keeper or not. I've always loved apple pie, but have been known to say that I wish it was less pie filling and more crust...so in my mind, whoever thought to make cookie versions of apple pie was a GENIUS.
This recipe is so simple. I'm kind of ashamed to say that all of the ingredients are all store-bought, so there really is not a lot of work involved. I'm sure it would be great with homemade pie crust, homemade apple pie filling, and homemade caramel sauce, but the store-bought versions of those things are all so good anyway that it might not be worth the extra work!
apple pie cookies
Recipe from Oh Bite It
Ingredients:
- 1 box of frozen pie crust (2 sheets per box)
- 1 can of apple pie filling (21 oz.)
- ½ to 1 cup of caramel sauce
- 1 egg white
- 2 tbsp. cinnamon/sugar mixture
- 1 tbsp. nutmeg
- Flour for sprinkling
- A round cookie cutter (any size)
Directions:
Preheat the oven to 350 degrees F.
Sprinkle flour on a clean countertop and lay out one of the sheets of pie crust. Sprinkle flour on top of it and roll it out with a rolling pin (just to have a larger area to work with). Spread the caramel sauce on the crust to give it a thin cover.
Dump the apple pie filling onto a large cutting board and finely chop the apples. Spread the filling on top of the caramel layer.
Roll out another sheet of pie crust and use a knife to slice it into thin strips for the lattice topping. Lay the strips onto the other crust with the caramel and filling to create a lattice top, just like a pie!
Use a cookie cutter to cut out circular sections. Transfer to a cookie sheet and brush the tops of each one with the egg white. Sprinkle with cinnamon sugar and nutmeg.
Bake for about 25 minutes until the dough is cooked and golden.
You'll probably find that you have a lot of leftover dough from where you couldn't fit another cookie cutter. I baked these scraps anyway, rolling them up if they were on the messier side, to make delicious apple pie knots.
I actually doubled the recipe because I wanted to make enough to bring to work. Next time, I would use a slightly smaller cookie cutter (mine was about 3 inches in diameter and only made 7-8 cookies per batch) and would make the strips thinner for the lattice so that would be more criss-crosses per cookie. Overall, though, they were a success!
I brought them to the office and the cookie container was empty before 10am.
