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! 🙂
Just made these for my husband-needless to say they were a hit! I had never made a “lattice top” so I learned something. It was a bit disappointing that I only ended up with eight cookies but took the extra and made little bitty bites. Thanks for the recipe!
Terrible pintrosity… So sad! The filling was all over the cookie sheet. Don’t know what I did wrong 🙁 . My husband was obsessed with me making these cookies, he’ll be heartbroken when he sees the outcome! Poor thing!
Val..I modified the recipe because rolling out the dough is subjective and everyone’s bottom crust will be a different size. You most likely followed the amounts, but overloaded the fillings. If you try them again, just spread a light layer of caramel…proportionate to your size crust, and top it with a thin layer of chopped pie filling! Make sure that your cookie cutter has plenty of egg wash on it, and that your edges are well sealed! Hope you give them another try..hi to your hubby! 🙂
I will have to try these! They look pretty yummy!
I think you may just want to call that caramelized stuff “the finger-lickin’ sticky stuff” that tastes so good! You must have like the crust the best when eating homemade pies? 🙂
Just made these tonight, and OH MY LORD are they PERFECT!! So delicious! Definitely a follower of your bkg now 🙂 Thanks for sharing! Btw, I was able to get 13 out of a single batch, but my cookie cutter was just a hair smaller than a standard sized PB lid – almost had to improvise!
YAY!! I’m SO happy you loved them! If you ever want to change them up, all other fruit fillings work great too. I LOVE Blueberry with a sprinkling of white sugar instead of all the cinnamon spices! 🙂
Unbelieveably delicious! I will most certainly make these again!
Dear Lordie, what are you doing to me?! I was actually baking these little gems this evening..baking…I don’t do baking. They came out soooooo dee lush us!! Thank you for making it so cute, quick and painless!! My hero 😉
I can’t wait to make these for my boyfriend! He loves the crust and caramelized parts also and I didn’t know how to make it for him. I’m excited!
I wonder if you could add cream cheese to the recipe?? Looking forward to trying this tonight. I may even experiment with the cream cheese and use a blue berry filling!
I could use lattice lessons. Looked so simple but for me it was difficult Cant wait to perfect this recipie
The lattice is tricky for sure..you should’ve seen me do it!! It was sad and funny! 🙂
Wouldn’t it b easier and cleaner to cut the dough into rounds first then individually top them with caramel Apple and lattice
Hmm..that may be worth a try, but the cookie cutter through both layers is what seals them! 🙂
So here’s a thought–crimp the edges of the 2 layers of pie dough with a fork like what you do when baking a 2 layer pie crust.
That would seal them on the cookie sheet.
Mine came out wonderful!!! My husband is raving over them.. I even stuck the “scraps” in and am snacking on them while I cook dinner. Thanks for the recipe! This is a keeper!
Has any one tried making freezing and then cooking them just before serving. Want to make these for the office Christmas party.
I just signed up with Pinterest and found this recipe. I am making my fresh green apples to use on these great looking cookies. I don’t see why they can’t be frozen and baked later on. I experiment with many things, small amounts of course and find out what can be frozen, what not. I will try with one small cookie tomorrow. Will let you know later.
I don’t cook, don’t bake and with this recipe I won 1st place at a cookie exchange party!!!!! They are simple to make and so deliciousssss thank you for sharing it!
WOO HOO!!!! YAY…this made my day! 🙂 CONGRATS!
To solve the issue of running caramel sauce, use Lyon’s carameel sauce it comes sueeze in bottle with a narrow opening, you have control of the amount of sauce you want to put on the bottom pastry.
To make clean up fast and easy use parchment paper on cookie sheet, clean up is a snap.
GREAT idea! 🙂
Just made these with a couple of friends for teacher gifts. AMAZING. We did cherry and apricot also. The options are endless. Definately a keeper. Thanks for the great recipe
They’re in the oven as I write this, they look so good, I took the scraps from cutting circles and just kind of pushed them together and made little piles to bake, those will be our taste testers so we leave all the nice ones for company
GREAT idea! 🙂
Going to try making these today! they look so good!
So I made these yesterday and they are so so so good and cute and I will absolutely make them again. Really, they went together surprisingly quickly, I used a smaller cookie cutter so I would have more. Try them, you wont be sorry!
HALLELUJAH! Just found my office Christmas Gift for 2013. I’m thinking that a really good jam or preserve would work equally well-just sugar and fruit that has already been cooked, right? Raspberry, triple berry, apricot, marmalade. I bet they show up on this years Christmas dessert table You rock Amy!
Ohhh yes…what a great idea to use Jam, even easier! Thank you, hope you love them!! 🙂