Caramel Apple Pie Cookies
These cute little cookies are so good! They were a little messy to make, and a little time consuming, but very much worth it. Next time I make them, I am going to change a few things. I will not put so much caramel on and not so much apples on and I think they will be a little easier to work with.
- 1 package refrigerated pie crusts
- 1 jar caramel sauce
- 1 can apple pie filling
- 1 egg, lightly beaten
- 3 tablespoons cinnamon sugar
- 2 tablespoons flour, for sprinkling
Preheat oven to 350 degrees.
Sprinkle a little flour on a clean work surface or on a piece of parchment paper. Roll out the dough just a little bit to slightly increase the surface area.
Spread a “thin” film of caramel sauce over the crust. (I put too much on.)
Chop up the apple pie pieces so they’re smaller. (I put a knife in the can and chopped them up.) Spread some of the apple pie mixture over the caramel sauce. Don’t use quite the whole can. (I used too much here also.)
Sprinkle a little flour on your clean work surface and again, roll out the dough very slightly. Use either a pastry cutter or a knife to cut a bunch of strips about 1/2 inch wide.
Using the strips, make a lattice over the top of the pie.
Get out a round cookie cutter and cut out the caramel pie cookies. I used a 2 3/4-inch cookie cutter, I ended up with 14 cookies. I didn’t have a 3-inch cookie cutter, but if you use that size, you will end up with 12 cookies. Use a thin spatula to carefully transfer the cookies over to the non-stick baking sheet. (I put parchment paper on my baking sheet for easier clean-up.)
Brush a little of the egg across the strips on the cookies. Sprinkle with cinnamon sugar. Bake for 20 – 25 minutes until golden brown.
And don’t forget to bake up all those luscious leftover scraps, too! (If you’ve used parchment, it is easy to transfer over on to your baking sheet.)
“The prayer of the feeblest saint…is a terror to Satan”