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| Apple Pie Cookies |
Apple Pie Cookies are as American as…well…apple pie!
Refrigerated pie crust and canned apple pie filling is really all that’s needed for this treat! The caramel sauce makes it a little fancier, but if you don’t have it, don’t sweat it!
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| Just add a glass of milk or a cup of coffee! |
You can skip the part with cutting out cookies–and make one giant cookie. There’s no odd bits left over and you can slice it up like a pizza to serve it.
These are so pretty, whoever you serve it to will thing you are a great kitchen artist. But you can tell them the secret is these are made with all convenience ingredients.
The cookies are a bit fussy, I will be upfront about that, but if you want to eliminate that step and just make the huge cookie, this is pretty easy.
I “wove” the lattice pie crust top as is standard, however you don’t have to bother with that–just lay one set of “strips” then lay another set going 90 degrees. No one will notice, and that’s a pretty quickie way of doing it.
Apple Pie Cookies
Apple pie cookies are the easiest way to make apple pie! Refrigerated pie crust and canned apple pie filling are really all that’s needed for this treat!
Servings: 12 cookies
Calories: 228kcal
Ingredients
- 1 pkg refrigerated pie crust 2 crusts
- 21 oz apple pie filling
- 1/2 cup caramel sauce
- 1 egg
- 1 tbsp water
- 1/4 cup sugar
- 1/2 tsp cinnamon
- flour for dusting
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or use a non-stick sheet. Parchment is recommended HIGHLY.
- Bring crusts to room temperature as per package instructions.
- Chop the apple pie filling so the apples are in small chunks. You don't want the big slices. I used my food processor for this task.
- Beat the egg with the water in a small bowl. Mix the sugar and cinnamon in another bowl.
- Dust your work surface with a little bit of flour. Carefully unroll one of the pie crusts and place on the lightly floured surface.
- Using a rolling pin, roll the dough very gently until it's just slightly thinner.
- Spread the caramel sauce over the entire crust. Spread the processed pie filling on top of the caramel sauce.
- Carefully roll out the second crust and place that on a lightly floured surface. Roll as for the first crust, just slightly thinner.
- Using a pastry wheel or pizza cutter, cut this crust into (approximately) 1/2-inch strips. This is for the lattice top.
- Form lattice over the top of the other filled crust.
- Using a round cookie cutter that's about 2-3-inches in diameter, cut individual "cookies" and using a spatula to lift them, place on prepared baking sheet. There will be "bitsies" left over. Bake them up too...not as pretty but just as good.
- You can eliminate the cookie cutting step and just make a giant cookie. That way you don't get the odd "bitsies."
- Brush the tops of each cookie with the egg wash. Sprinkle each cookie with the cinnamon sugar.
- Bake for 25-30 minutes or until lattice tops are golden brown.
- Cool slightly and remove to a rack or plate to cool further. These may be eaten warm.
- Makes 1 giant 10-inch cookie or about 6 smaller cookies (with odd-shaped bitsies)
Nutrition
Serving: 2cookies | Calories: 228kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 235mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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| Yummy Apple Pie Cookies |
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