There's only thing more American than apple pie: apple pie cookies! What could
be more American than combining two beloved traditions into one luscious bite?
1 package Pillsbury™ Refrigerated Pie Crusts
1 jar caramel sauce
1 can apple pie filling
1 egg, lightly beaten
3 tablespoons cinnamon sugar
2 tablespoons Gold Medal™ flour for sprinkling
Heat the oven to 350 degrees F.
Sprinkle a little flour on a clean work surface. Roll out the dough just a teensy-weensy
bit to slightly increase the surface area. (You don't want it too thin).
Spread a thin film of caramel sauce over the crust.
Chop up the apple pie pieces so they're smaller. Spread some of the apple pie
mixture over the caramel sauce. Don't use quite the whole can.
Sprinkle a little flour on your clean work surface and again, you know the routine
;just roll the dough out very slightly. Use either a pastry cutter or a knife to
cut a bunch of strips about 1/2 inch wide.
Using the strips, make a lattice over the top of the pie.
Get out a round cookie cutter and cut out the caramel apple pie cookies. Using
a 3-inch cookie cutter, you should end up with a dozen. Use a thin spatula to carefully
transfer the cookies over to a non-stick baking sheet.
Brush a little of the egg across the strips on the cookies. Sprinkle with cinnamon
Bake for 20-25 minutes until golden brown.
And don't forget to bake up all those luscious leftover scraps, too!
15 min prep time | 35 min total time | 12 servings