The other day I found this absolutely incredible recipe for Apple Pie Cookies. So with Independence day fast approaching, I figured why not try something All-American – with a twist! Check out the original recipe here.
1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Approx. 1 Can of Apple Pie Filling
Approx. 1 Cup of Caramel Sauce
1 Egg..for egg-wash
2 tbsp. Cinnamon/Sugar
1 tbsp. Nutmeg
Flour for sprinkling
A round cookie cutter
You’re going to need a few things, and keep in mind that these ingredients only create about 6-8 cookies, so if you want to make a lot, be prepared to stock up on the pie crusts and apple pie filling. The caramel pictured above will make two sets of this recipe (About 14 cookies total), the mix of nutmeg and cinnamon sugar will be more than enough and you’ll only need one or two eggs for the egg wash, depending on how many cookies you make.
(I’m all for multitasking too, so if you want to buy flour but don’t know if it will go to waste because you don’t bake often, try a simple cookie or brownie mix that can cook in between preparation of these cookies.)
Sprinkle some flour onto the counter and unroll one of the pie crusts on top, sprinkling some flour onto the top of the crust as well, spreading it out with your hands. Use a rolling pin the roll the crust flat and increase the surface area a bit more, but be sure to use only a light pressure as you don’t want to make the crust too thin.
Instead of a caramel sauce I used caramel from Nestle’s La Lechera.
Don’t worry about spreading the caramel all the way out to edges, since your round cookie cutter won’t hit the edge of the pie crust all the way around. You’ll also want to be careful about how thickly you spread it, depending on your personal love of caramel.
From here you can open up your can of Apple pie filling and empty it out. Cut the pieces into much smaller chunks, that way they are proportionate to the size of the much smaller cookie.
Now, simply spread the pie filling out on top of the caramel, spreading the filling thin as well, and to the edges of the caramel.
I’ll be honest, I had never done a lattice top before I found this recipe, meaning I fudged the whole thing up a fair few times and added about 15 extra minutes to the prep time. Considering that I was making these before I left for work I was a nervous wreck the whole time I was making them, but they turned out pretty good so the recipe can’t be too hard, right? For those of you that have never done a lattice top before, I have been considerate enough to add it here for you!
Unroll the second pie crust the same way as before, rolling this out as well to about the same size as the first one. Cut it into long slices as pictured above, eyeballing the size of the slices to your own taste.
To start your lattice, lay some of those pieces that you just cut across the beginnings of your pie, spaced across to your taste. Keep in mind the more space you leave between pieces the easier it is for your apple slices to ooze out when they’re baking. Yes, I am speaking from experience. With every second piece peeled back on themselves as pictured above, lay another crust piece perpendicular to the originals (Those years of math were good for something it seems).
Now, unfold the first pieces so that they lay over the newest perpendicular slice. Take the other half of the pie crust pieces and fold them back on themselves so that they wrap over the perpendicular slice. Taking a new slice, lay it across the flat pieces, as pictured above. Repeat this step until the entire pie is beautifully latticed. Like so:
Now that you’ve done such a great job, it’s time to destroy it! Take out your cookie cutter (I’d be lying if I said I hadn’t considered breaking out my Ikea cookie set with the moose, but I had to remain practical) and set to work! Be sure to dip the cookie cutter in your egg wash first
I’ll also admit to being a poor college student and using a glass as a cookie cutter.
Spread a light egg wash over the top of your cookie cut outs.
Once you’ve gotten all of your cookies cut out and egg washed, go ahead and mix together your spices for easier dusting. Sprinkle onto your cookies until you find you’ve used an appropriate amount, though be sure not to overdo it.
Separate your cookies from the extra pie remnants and scoop them onto a greased baking pan. Cook for about 25-30 minutes on 350 degrees F – or until golden brown, slightly crispy but deliciously gooey and make you mouth water with the scent. Or basically, until these^ become this:
I meant to take pictures of my co-workers eating them (And hopefully not cringing) but they were eaten too quickly for me to provide proof, so you will have to just try them yourself.
Until next time!