Apple Pie Cookies

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These Apple Pie Cookies are a fun and tasty twist on a classic fall dessert! They are flaky and filled with warm pie filling. It’s a simple recipe that will quickly become a family favorite.

Prep Time25

Cook Time24

Total Time49

Course: Dessert

Cuisine: American

Keyword: apple pie cookies

Servings:

Calories: 253kcal

Author: Jill

Ingredients

21 ounces apple pie filling chopped
1 package refrigerated pie crust 2 rolls in box
1/3 cup caramel sauce
1 egg beaten
1 teaspoon milk
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions

Let the pie crust thaw per the box directions.
Preheat the oven to 350 degrees. Cover a 12 inch pizza pan or cutting board with parchment paper.
Lay out one of the pie crusts onto the pizza pan and lightly roll out the edges until they are flat.
Spread caramel sauce evenly over the pie crust.
Evenly distribute the chopped pie filling over the caramel sauce.
On a cutting board, roll out the remaining pie crust and lightly flatten the edges.
Cut the pie crust with a pizza cutter or knife into ¼ inch strips. Using the strips create a lattice crust on top of the apple pie filling pie crust.
Using a 2 ½ inch round cookie cutter cut out the cookies. Remove the excess crust and carefully separate the cookies so they aren’t touching.
Beat together eggs and milk; brush over the tops of the cookies.
Mix together sugar, cinnamon and nutmeg and sprinkle over the cookies generously.
Bake for 24-25 minutes until the dough on top is cooked through.
Cool for 5 minutes on the pan and then remove to a cooling rack to cool completely.
Optional: serve with a drizzle of caramel sauce.

Notes

If you find that your parchment paper is overly messy from the caramel and pie filling feel free to transfer to a fresh piece of parchment paper before adding the egg wash and cinnamon/sugar mix.
Don’t have time for lattice work? Lay down the first layer of strips and then layer the next strips right on top in a criss cross pattern.
Place the excess pie crust into a 6 inch pan or greased muffin tin for mini pies.
Homemade pie crust works well with this recipe. Be sure to have enough to make 2 - 12 inch pie crusts.
Canned apple pie filling can be replaced with 1 ½ cups of homemade apple pie filling.
Keep in a closed container on the counter for up to 2 days and in the fridge for up to 5 days. Wrap individually and place in a freezer safe container for up to 3 months.

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