Description
Embrace the essence of autumn with these Apple Pie Cookie Delights, where classic apple pie meets playful cookies. Each bite combines the nostalgia of homemade apple pie with a fun, portable twist. Perfect for those crisp fall days, these cookies feature a luscious caramel glaze and a delicate lattice crust that’s just as visually appealing as it is delicious.Discover a new fall favorite with these unique Apple Pie Cookie Delights. Not only do they offer the traditional flavors of apple and cinnamon, but they also bring a comforting warmth to any gathering. Whether it’s a family dinner or a festive autumn party, these cookies are sure to impress with their delightful taste and charming appearance.
Ingredients
For Apple Pie Filling:
3 apples (about 1 lb.)—peeled and sliced into 8 slices each
1–2 tablespoons lemon juice
3 tablespoons white sugar
3 tablespoons brown sugar
3 tablespoons corn starch
1/2 teaspoon cinnamon
A dash of nutmeg
3/4 cup water
For Pie Crust:
1 cup (2 sticks) unsalted butter, cut into cubes and chilled
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup ice water
(Alternatively, use 1 package refrigerated pie crust (2 crusts))
Filling and Topping:
1 and 3/4 cups apple pie filling, chopped into small pieces
1 cup caramel sauce
1 egg, lightly beaten
1 tsp cinnamon
1/4 cup sugar
Instructions
To make Apple Pie Filling:
Toss sliced apples with lemon juice and set aside.
In a saucepan, combine cornstarch, white sugar, brown sugar, cinnamon, nutmeg, and water. Stir well and bring to a boil over medium-high heat, whisking constantly. Let it boil for 2 minutes until thick, then stir in apple slices.
Reduce heat to low, cover, and let it simmer for about 10 minutes. Apples should be soft but not mushy. Remove from heat and let cool covered.
Once cooled, take out the apples from the sauce and chop into small pieces. Set aside.
To make Pie Crust:
In a large mixing bowl, combine flour, salt, and sugar.
Using a pastry blender, incorporate chilled butter cubes into the flour mixture until it resembles coarse meal.
Drizzle 2 tablespoons of ice water over the mixture and blend. Repeat with another 2 tablespoons of water. Add more water, 1 tablespoon at a time, if needed until the dough holds together when squeezed.
Divide the dough into two equal pieces, flatten, and form two discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
Assembling the Apple Pie Cookies:
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and spray with non-stick spray.
Spread the caramel sauce onto one pie crust.
Spread chopped apple pie filling over the caramel. Gently tap the filling with your palms.
Cut the second pie crust into 1/2 inch strips and create a lattice top over the filling.
Using a round cookie cutter (about 2.5 inch), cut out the cookies and place them onto the baking sheet.
Beat the egg with a fork and brush the top of cookies.
Combine cinnamon and sugar and sprinkle the cookies generously.
Bake for 20-30 minutes until golden brown.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350