Description
These Caramel Apple Pie Cookies are a delightful twist on classic apple pie, featuring a flaky pie crust filled with caramel and spiced apple pie filling. Perfectly bite-sized with a crisp lattice topping and a cinnamon sugar sprinkle, they bake up golden and delicious in just 45 minutes, making a great treat for fall or any time you crave the comforting flavors of apple pie in cookie form.
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). Line a baking sheet with parchment paper or grease it lightly with nonstick cooking spray to prevent sticking.
- Prepare Crusts: Let the refrigerated pie crusts warm slightly at room temperature so they become easier to handle. Lightly dust a clean work surface with flour and roll out each crust just a bit to smooth and loosen them.
- Assemble Bites: Spread a thin, even layer of caramel topping over one pie crust. Chop the apple pie filling into smaller pieces and spread it evenly over the caramel layer. Take the second crust and cut it into ½-inch-wide strips. Arrange these strips over the apple filling in a lattice pattern. Use a cookie cutter or knife to cut out circles or squares from the layered crust. Carefully transfer each pie bite onto the prepared baking sheet.
- Egg Wash and Topping: In a small bowl, beat the egg until fully combined. In a separate bowl, mix together the sugar, ground cinnamon, and nutmeg. Brush the tops of each pie bite with the egg wash to give them a golden shine when baked. Then sprinkle the cinnamon sugar mixture evenly over the tops.
- Bake: Bake the assembled pie bites in the preheated oven for 20 to 25 minutes, or until the crust turns a beautiful golden brown and the filling is bubbling hot. Remove from oven and let cool slightly before serving.
Notes
- Letting the pie crust warm slightly makes it easier to roll and shape without cracking.
- Use a sharp knife or cookie cutter to create neat shapes and avoid tearing the dough.
- For an extra touch, serve with whipped cream or vanilla ice cream.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
