Apple Pie Cookies
These apple pie cookies are everything you love about a classic apple pie baked in a fun, mini version.
21 ounces apple pie filling
1 package refrigerated pie crust, 2 rolls in box, thawed per directions on the box
½ cup salted caramel sauce
1 egg, beaten
1 teaspoon water
¼ teaspoon cinnamon
¼ cup sugar
¼ teaspoon nutmeg
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 (or parchment paper) onto a cookie sheet.
Roll out one of the pie crusts onto the silicone sheet or paper. 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. 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 sheetor paper 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.