I made some cookies last night – I will be making them again Saturday for a lunch at church on Sunday. Man, they looked good. And they were easy, too! It’s like eating a cookie and pie all at the same time. Make these, and they won’t last long.
Apple Pie Cookies
(If you want to make peach pie cookies, just substitute the apple pie filling for a can of peach pie filling and leave off the caramel topping – everything else is the same – and yes, you can use any flavor of pie filling)
1 box pie crusts (2 sheets per box)
1 can apple pie filling
caramel sauce (I used the ice cream topping caramel sauce), about 1/4 to 1/2 cup or just enough to cover the crust
2 Tbsp cinnamon/sugar
1 Tbsp nutmeg
flour for sprinkling
round cookie cutter, any size you like
Coarsely chop the apple pie filling into small pieces and place in a small bowl.
Lay out a sheet of pie crust on a lightly dusted surface area, ans sprinkle with a light dusting of flour, and just roll the dough just a bit to increase the dough slightly (not much though as you don’t want your crust too thin or it gets soggy -trust me on this!)
Pour some caramel sauce – just enough to coat the crust – onto the pie crust and spread evenly creating a thin layer. I think I may have rolled my crust a little too thin this time. Don’t be me!
Top the caramel layer with a layer with a layer of the chopped up apple pie filling, making sure not to add too much pie filling. Spread evenly over the crust. Mix the cinnamon/sugar (if you have pre-mixed cinnamon sugar use that or make your own – and the nutmeg together in a small bowl) – I sprinkled my pie filling with some of the cinnamon sugar/nutmeg mix because in my opinion, canned pie filling is bland).
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 over the whole bottom pie crust.
Dip cookie cutter in egg wash and cout out pie cookies – place on cookie sheet (I sprayed mine to make sure they didn’t stick). Brush tops with egg wash and sprinkle with the cinnamon/sugar/nutmeg mixture on top of the crust.
Bake at 350 degrees for 20-25 minutes until they are golden and firm.
I left off the caramel on the peach pie cookies but made them exactly the same in all respects to the rest of the directions and I think the crust was better. Next time I make the apple pie cookies I will leave off the caramel. I think it made the crust a little “gooey”.. Or if you still want that “caramel apple” flavor, I may just stir a tablespoon or two into the apple pie filling or just make my own filling incorporating it into my filling!
Try these and let me know what fruit you use in yours! Have fun this weekend! FOOTBALL IS HERE!