Apple Pie Cookies (Print Version)

Bite-sized apple pie cookies with homemade pie crust, caramel sauce, spiced apple filling, and a lattice top, dusted with cinnamon sugar.

# Ingredients:

→ For the Apple Pie Filling

01 - 3 apples (about 1 lb), peeled and sliced into 8 slices each
02 - 1 to 2 tablespoons fresh lemon juice
03 - 3 tablespoons white sugar
04 - 3 tablespoons brown sugar
05 - 3 tablespoons cornstarch
06 - 1/2 teaspoon cinnamon
07 - A dash of nutmeg
08 - 3/4 cup water

→ For the Pie Crust (or use 1 package of refrigerated pie crust with 2 crusts)

09 - 1 cup unsalted butter, cut into cubes and chilled (2 sticks)
10 - 2 1/2 cups all-purpose flour
11 - 1 teaspoon salt
12 - 1 teaspoon sugar
13 - 1/4 cup ice water

→ For Assembly and Topping

14 - 1 3/4 cups apple pie filling, chopped into small pieces
15 - 1 cup caramel sauce
16 - 1 large egg, lightly beaten
17 - 1 teaspoon cinnamon (for topping)
18 - 1/4 cup sugar (for topping)

# Instructions:

01 - Toss the sliced apples with lemon juice and set aside.
02 - In a saucepan or pot, 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 thickened.
03 - Stir the apple slices into the thickened sauce. Reduce heat to low, cover, and simmer for about 10 minutes until the apples are soft but not mushy. Remove from heat and leave covered to cool.
04 - Once cooled, drain the apples from the sauce and chop them into small pieces. Set aside.
05 - In a large mixing bowl, combine flour, salt, and sugar. Mix to combine.
06 - Using a pastry blender or fork, incorporate the chilled butter cubes into the flour mixture until it resembles coarse meal.
07 - Drizzle 2 tablespoons of ice water over the mixture and blend. Repeat with another 2 tablespoons of water. When you squeeze the dough, it should hold together. Add more water 1 tablespoon at a time if the dough is still crumbly.
08 - Divide the dough into two equal pieces. Flatten each into a disc, wrap with plastic wrap, and refrigerate for 1 hour. This is essential for easy rolling and flaky crust!
09 - Lightly dust your working surface with flour. Place one chilled dough disc and dust it and your rolling pin with flour as well. Roll the dough to 1/8-inch thickness, turning it occasionally to prevent sticking.
10 - Repeat the rolling process with the second dough disc to 1/8-inch thickness.
11 - Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and spray lightly with non-stick spray.
12 - Spread the caramel sauce over one pie crust. Then spread the chopped apple pie filling over the caramel. Gently tap the filling with your palms to settle it.
13 - Cut the second pie crust into 1/2-inch strips. Create a lattice pattern by placing strips diagonally over the filling, weaving them over and under each other.
14 - Using a round cookie cutter about 2.5 inches in diameter, cut out the cookies and place them on the prepared baking sheet.
15 - Beat the egg with a fork and brush the top of each cookie with the egg wash. This creates a beautiful golden finish.
16 - Mix together the cinnamon and sugar, then sprinkle generously over the top of each cookie.
17 - Bake for 20 to 30 minutes until golden brown. The cookies should be crispy on the outside but gooey on the inside with all that caramel and apple filling.
18 - Let the cookies cool slightly before enjoying. These sticky, chewy apple pie bites are amazing!

# Notes:

01 - Making pie crust from scratch takes time but is worth it! If you're short on time, store-bought refrigerated pie crust works perfectly.
02 - The 1-hour chill time for the dough is important - it makes the dough easier to work with and helps create a flakier crust.
03 - Keep everything cold when making pie crust - cold butter creates those desirable flaky layers.
04 - The lattice top looks impressive but isn't too difficult - just alternate weaving strips over and under.
05 - The apple pie filling needs to be chopped small so it fits nicely in the bite-sized cookies.
06 - Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

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