Description
These Caramel Apple Pie Cookies combine the classic flavors of apple pie with a convenient, bite-sized twist. Featuring a buttery lattice crust layered with sweet caramel and spiced apple filling, these cookies are perfect for fall gatherings or anytime you want a comforting treat with a festive flair.
Ingredients
Scale
Pie Crust
- 1 package (2 crusts) refrigerated pie crust
Filling
- 5 oz caramel topping
- 10 oz apple pie filling
Egg Wash and Topping
- 1 large egg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly with nonstick cooking spray to prevent sticking.
- Prepare Crusts: Allow the refrigerated pie crusts to warm slightly at room temperature to make them easier to handle. Lightly dust your work surface with flour and roll out each crust slightly to loosen the dough and prepare it for assembly.
- Assemble Bites: Spread a thin, even layer of caramel topping over one of the rolled-out crusts. Chop the apple pie filling into smaller pieces to facilitate an even spread and layer it uniformly over the caramel. Cut the second crust into ½-inch wide strips and arrange them in a lattice pattern over the apple filling for a classic pie look. Use a cookie cutter or knife to cut the layered crusts into circles or squares, forming individual pie cookies. Carefully transfer these pie bites onto the prepared baking sheet.
- Egg Wash and Topping: In a small bowl, beat the egg until smooth to create an egg wash. In a separate bowl, combine the granulated sugar with the ground cinnamon and nutmeg. Brush the tops of each pie cookie with the egg wash, then generously sprinkle the cinnamon sugar mixture over them to add sparkle and flavor.
- Bake: Place the baking sheet in the oven and bake the cookies for 20-25 minutes, or until the crust is beautifully golden brown and the filling is bubbling through the lattice. Remove from the oven and allow them to cool slightly before serving to enjoy the perfect balance of warm, gooey filling and flaky crust.
Notes
- Ensure the pie crusts are not too cold before rolling to avoid cracking.
- Chopping the apple filling helps to distribute it evenly across the cookies.
- Use a cookie cutter size that is practical to bake evenly—about 3 inches works well.
- For extra shine, you can brush the cookies with an additional egg wash before sprinkling the sugar mixture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- These cookies can be served warm or at room temperature, and pair nicely with vanilla ice cream or whipped cream.
