Apple Pie Cookies
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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.
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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.
- 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.
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.002g
Cholesterol
14mg
(5%)
Sodium
200mg
(8%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
39IU
(1%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 200mg | 8% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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