Ingredients
Apple Filling
- 3 cups peeled and finely diced Granny Smith apples
- ¼ cup white granulated sugar
- 3 tablespoons salted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Pie Cookies
- 2 refrigerated pie crusts
- 1/3 cup caramel topping (about 12 teaspoons)
- 1 large egg (beaten)
- 2 tablespoons water
- 1-2 tablespoons raw sugar (turbinado sugar)
Instructions
- Make the apple filling: In a small saucepan over medium heat, combine the peeled and diced Granny Smith apples, sugar, butter, ground cinnamon, cornstarch, and lemon juice. Stir often as you cook until the apples soften and the mixture thickens into a glossy, jammy filling. Remove from heat and set aside to cool.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Cut the pastry into circles: Lightly flour your work surface and roll out one of the pie crusts. Use a 3-inch round cookie cutter to cut out 9 circles. Repeat with the second pie crust for 3 additional circles. Place the dough circles on the lined baking sheets, spacing them evenly.
- Fill the cookies: Spoon about 1 teaspoon of caramel topping onto the center of each dough circle. Then add 1 to 2 tablespoons of the cooled apple filling on top of the caramel, leaving the edges of the dough clean to help seal the cookies.
- Create lattice tops: Using the remaining half of the pie crust, cut thin strips for the lattice tops. Lay a few strips over the filling in one direction, then a few in the opposite direction to form a simple lattice pattern. Trim any overhanging dough and gently press the edges to seal.
- Apply egg wash and sugar: Whisk the beaten egg with water to make an egg wash. Brush the tops of the cookies evenly with the egg wash and sprinkle 1 to 2 tablespoons of raw turbinado sugar over the top to add a sweet crunch.
- Bake the cookies: Bake the prepared cookies in the preheated oven for 15 to 18 minutes, or until the crust is golden brown and the filling bubbles. Let them cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely, as the filling will be very hot initially.
Notes
- Use Granny Smith apples for the perfect balance of tartness and firmness that holds up well when cooked.
- Make sure the apple filling is cooled before filling the pastry to prevent the dough from becoming soggy.
- If you prefer, substitute salted butter with unsalted butter and add a pinch of salt to the filling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For an extra touch, serve warm with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
