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Apple Pie Cookies

Judith Hannemann — Fri, 20 Dec 2013 00:00:00 +0000

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!

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.

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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!

Prep Time30

Cook Time30

Total Time1

Course: desserts

Cuisine: American

Keyword: apple desserts, apple pie cookies, easy cookie recipe

Servings: 12 cookies

Calories: 228kcal

Author: Judith Hannemann

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

Yummy Apple Pie Cookies

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Caramel Apple Pie Bars

Judith Hannemann — Sun, 06 Oct 2013 23:00:00 +0000

Caramel Apple Pie Bars

Easy as pie. Goes together in minutes.

Again was looking through my mother’s old cookbooks.

This was a Pillsbury Grand National winner back maybe 50 years ago and was called “Apple Pie ’63.” The original of course, started with a made-from-scratch pie crust, filling and caramel sauce.

I wanted to see if I could make this and update it to something so easy it could be literally tossed together in a couple of minutes. So, I took a chance because I have a few rolls of refrigerated large crescent rolls, I always have a couple of cans of assorted pie filling and caramel sauce. Of course cream cheese or neufchatel is always on hand.

The result was a success. This tastes great and it’s such little work, you will make this often.

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Caramel Apple Pie Bars

Caramel apple pie bars are the EASY way to make apple pie! With a crescent roll crust, there's no fuss.

Prep Time20

Cook Time35

Total Time55

Course: desserts

Cuisine: American

Keyword: apple pie bars, caramel apple pie, easy dessert recipes

Servings: 12

Calories: 219kcal

Author: Judith Hannemann

Ingredients

10.1 oz refrigerated crescent rolls
20 oz apple pie filling
1/2 cup caramel sauce
1/4 cup chopped walnuts
4 oz cream cheese softened
1 egg yolk
3 tbsp sugar

Instructions

Line a small (inside approx 13 x 9) baking sheet (jelly roll pan) with parchment.
Open crescent rolls and unroll both rectangles, placing side by side on parchment so they form a large rectangle that will almost cover the bottom of the baking sheet. Seal the perforations well and press to fit the bottom of the pan as best you can.
Spoon apple pie filling on top of crescent roll crust, spreading it well to cover.
Spoon caramel sauce in diagonal lines across the top of the apple, spacing each strip of caramel about 2-3 inches apart.
In a small bowl, beat the cream cheese, egg yolk and sugar until smooth. Pour cream cheese mixture in diagonal lines in between the caramel lines.
Sprinkle the caramel lines with chopped walnuts.
Bake at 375 degrees F for 30-35 minutes or until crust is golden and cream cheese stripes are beginning to brown and are slightly puffy.
Remove from oven and cool. May be served warm or chilled. Store any leftover covered in refrigerator.
Makes 12 servings.

Nutrition

Caramel Apple Pie Bars

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Apple Pie Cake

Judith Hannemann — Tue, 24 Sep 2013 23:00:00 +0000

Apple Pie Cake

Love apple pie but don’t want to fuss? Here’s the easy way!

Recently, I got out some old cookbooks that belonged to my mother. Brought back some memories, I’ll tell you.

My mother was an incurable baker! I think this is where I got my love of this art, although sadly her bread-baking skills seem to have alluded me…

Anyway, many recipes of hers she’d write in the margins of the books. This was one of them. And I haven’t had this for years!

So if you want apple pie, but don’t want to fuss with crust, etc., just make it like a cake! This is what you have here.

She’d cool this completely and dust with confectioner’s sugar, but I’ll tell you–this is GREAT warm with some whipped cream or whipped topping or better yet, some ice cream!

Made this in my Revol pie plate!

Apple Pie Cake

2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp cloves (may be left out)
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 tbs water
2 1/2 cups finely diced apple (about 3)
1/2 cup chopped nuts
Topping:
1/4 cup chopped nuts

Preheat oven to 350 degrees F. Spray or grease a 9-inch round cake pan -OR- a 10-inch pie pan. Set aside.

In a small bowl, combine the flour, cinnamon, nutmeg, soda and salt. Stir well; set aside.

Using an electric mixer, cream butter well. Add the sugar gradually, beating until well incorporated and fluffy. Add egg, beating well. Add the water and the vanilla.

Add the flour/spice mixture and blend well. Stir in the 1/2 cup nuts and the apples, combine this well.

Turn into prepared pan. Sprinkle with the nuts for topping.

Bake at 350 degrees F for 35-40 minutes, or until toothpick inserted at center comes out clean.

Serve warm or cold, with ice cream or a dollop of whipped cream.

Serves 8

Apple Pie Cake

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French Apple Pie Cobbler

Judith Hannemann — Thu, 28 Feb 2013 17:01:00 +0000

French Apple Pie Cobbler

How do you say pure heaven but purely easy? It’s this fantastic dessert that will have them begging not just for seconds, but thirds.

Start with a single-layer cake mix, a can of apple pie filling and you can’t get simpler than that. I buy the Jiffy brand cake mixes since it’s a convenient size for me, but you can use 1/2 of a regular double-layer cake mix if that’s what you have.

I used almonds, but any nuts you have on hand will do–or none at all if you are not into nuts.

Serve with real whipped cream, or just cream poured over the top. Also is terrific served a la mode.

This is a real winner.UPDATE: I just recently made this and didn’t melt the butter but cut the butter into the cake mix as you would pie crust or crumbs. MUCH better!!

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French Apple Pie Cobbler

How do you say pure heaven but purely easy? It’s this fantastic dessert that will have them begging not just for seconds, but thirds.

Prep Time15

Cook Time45

Total Time1

Course: desserts

Cuisine: American

Keyword: apple cobbler

Servings: 6

Calories: 557kcal

Author: Judith Hannemann

Ingredients

1 can apple pie filling
1 box Jiffy single-layer yellow cake mix or 1/2 box of a 2-layer size
1/4 cup butter melted
2 tbsp sliced almonds
2 tbsp chopped walnuts
1 tbsp butter
2 tbsp dark brown sugar
1/4 tsp cinnamon

Instructions

Preheat oven to 350 degrees
Spray or grease a 9 x 5 x 3-inch pan (loaf pan). Spread apple pie filling evenly across the bottom
Break off bits of the 1 tbs of butter and dot the filling with it.
Top with the dry cake mix; spread cake mix evenly across the top.
Drizzle the 1/4 cup of melted butter evenly over the top of the cake mix.
Sprinkle nuts over the top
Mix the 2 tbs of dark brown sugar with the cinnamon. Sprinkle evenly across the top and over the nuts.
Bake at 350 for 35-45 minutes, or until center of cobbler feels solid to the touch and brown sugar begins to caramelize.
Serves 6

Nutrition

French Apple Pie Cobbler

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