You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! 🙂
Watch them being made right >>HERE!
Anyway, that’s my absolute favorite part of a fruit pie! How great are those sticky little chewy bites..omgosh?! They’re warm, gooey bits of Pie Heaven and are my inspiration for these cookies. Gone are the days when I have to rudely pick away at a pie just to grab up those nuggets, my Mom will be proud..haha! 🙂
Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself!
These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall!
Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! NO fork required..woo-hoo!
Seriously the best cookie I’ve ever had!
To. Die. For. Delicious!
What you’ll need for 6-8 good sized Pie Cookies:
1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Approx. 1 Can of Apple Pie Filling (just enough for a thin layer)
Approx. 1 Cup of Caramel Sauce (just enough for a light coating)
1 Egg..for egg-wash
2 tbsp. Cinnamon/Sugar
1 tbsp. Nutmeg
Flour just for sprinkling
A round cookie cutter..any size you like
Directions:
Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel…
Coarsely chop the Apple Pie Filling into small pieces…
Top the caramel layer with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling…
Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips…
Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh! 😉 Create your lattice on top of the actual filling, as if it were a pie!
Dip your cookie cutter into some egg wash and cut out your Pie Cookies…
Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg..
Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm. Let them cool just a little..
Pour a glass of cold Milk and grab a warm one, or 5…
Open up and bite into the juiciest, chewiest, fruitiest Apple Pie Cookie ever…
And then take another bite! ~Enjoy! 🙂
I just tired this recipe today and I must say it was so good I have to bake some more!!!
Just put my 1st batch in the oven 🙂 had to make a tester batch before making them for thanksgiving dinner. I used parchment paper on the counter, then did everything on it….i was able to cut out 5 perfectly rounded ones, 2 semi round ones, along with 2 semi squarish ones LOL, can’t wait to taste them! 5 more mins!
This has diabetes written all over it.
Just made these for Thanksgiving tomorrow. I used a sandwich crust remover I think that is what it is called. It’s a round Pampered Chef thing that seals sandwiches. It is the same diameter as my glasses. They came out great ! The house smells so yummy ! Thanks for the recipe !
Yay…greet idea! 🙂
Just made 2 batches of these. Turned out perfect, thanks for the great recipe!
We made these for Thanksgiving. They came out perfect and everyone loved them. The only change I made was to add a little bit of chopped candied ginger to the sugar mixture. These were a hit.
Those look so pretty!!
I made these today for a Thanksgiving gathering tonight. I cut mine into bars. The little bits that weren’t big enough tasted yummy. 🙂 thanks for the great spin on apple pie!
Just made these today and they are delicious!!! While the lattice top wasn’t too pretty, the taste definitely makes up for it! Thanks for sharing!
You could also roll the pie crust out into 6 inch circles, and after assembling the cookies, cut them in quarters before baking. That would give you maximum crispy edges, with less work/waste, yes still retain the cute “pie” effect. I think I will make these for Pi day (March 14th – you know 3.14…)
I have made these and they are fantastic