Are there too many delicious words in this one title? Yes.
Here is a wonderful recipe I found on Pinterest. I highly recommend it. Super cute and quite yummy. However, the cookies are cuter prior to baking. But once they’re baked you get to eat them so whatever. The best part about this recipe is that it is fairly easy. Just don’t be surprised when you end up with cookies and a decent mess.
Pinterest linked sent me to this blog for the recipe. I read all the comments and will include the best advice here
Ingredients:
- 1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
- Approx. 1 Can of Apple Pie Filling
- Approx. 1 Cup of Caramel Sauce (a lot of people use caramel sauce found in the ice cream toppings section but while at the grocery store I wasn’t smart enough to think of that haha so I bought sweetened condensed milk and stirred it in a sauce pan until it turned into caramel. The taste is nice in the cookies but it is super thick and difficult to spread. I have no experience with the other kind.)
- 1 Egg for the egg-wash
- 2 tbsp. Cinnamon Sugar
- 1 tbsp. Nutmeg
- Flour just for sprinkling
Instructions:
Sprinkle flour on the table and roll the first layer of pie crust out on it.
Spread the caramel sauce on the crust leaving about a quarter inch of the crust edge clean.
The apples in a pie filling can are generally regular slice size. While the filling is in the opened can, move a knife back and forth to chop the apple slices into smaller pieces, then spread the filling on top of the caramel layer. It will lay more flat and you’ll get more apple pieces in each cookie.
Sprinkle some flour on the table and unroll the second pie crust. Cut the crust into strips. The lady from the Pinterest version used a zig-zag pastry tool, but since I don’t have one of those I used a pizza cutter.
The lattice top is created by weaving the pie crust strips. You can lay the strips across the filling and pull them up when you need to but that makes the process a little more messy. I started with the middle strip, secured (squished) it on the quarter inch edge of clean crust, folded the strip away from the filling then followed suit with all the others, skipping a strip each time. This way you’ll have the proper lengths of crust where you need them. Hopefully these photos explain the processes better than my words.
Under, over, under over…
I got a little too excited and sprinkled the nutmeg and cinnamon sugar on before I was supposed to. So I did it twice, now and right before they went in the oven : )
In the comments, some people said they didn’t want little cookies so they put the whole deal in the oven and cut it into slices after it was baked. Like a traditional pie that is flat. Then served with ice cream. Brilliant. I forgot to get ice cream… lame. They were still yummy by themselves. I also don’t have any cookie-cutters, so I used a metal measuring cup to cut circles out of my large pie. Using a spatula to get the cookie circle from the table to the greased baking sheet I found to be very helpful.
Whip up the egg in a bowl and brush it on to the crust lattice so it browns nicely in the oven.
Then sprinkle the nutmeg and cinnamon sugar on. Either for the first or second time : ) I wont judge. I did the same thing.
Bake these at 350 degrees for about 20 to 25 minutes. Watch them so they don’t burn.
In my defense I warned you that the unbaked cookies are cuter than the final product. When heated the pie filling drips where it wants to go. Anyway, they sure are yummy!
Depending on how conservatively you cut out your circles (or whatever shape you choose to use) you may get anywhere from 6 to 14 cookies. I made 12 and then cooked the scraps because why not?!
Next time I’ll serve these with ice cream : )