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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Perfect Apple Pie Cookies

Cookies and Cups, Vera's Recipes

Apple Pie Cookies – sticky and chewy, bite sized caramel apple pies.

Apple Pie Cookies - sticky and chewy, bite sized caramel apple pies.

These gooey bites bring you the best of both world: fruity-caramelly flavor of traditional pie with  all of the convenience of a cookie (no fork required – 🙂 !!!)

I know, I haven’t really invented hot water, you have seen cookies like this on the internet in the last few years for sure. Mostly, those are quick and simple recipes for which you need just a few simple store bought ingredients (frozen pie crust and canned apple pie filling).

Apple Pie Cookies - sticky and chewy, bite sized caramel apple pies.

Since our apple tree in the garden did very well this year, it would be crazy of me to buy filling when I can make homemade filling from these fresh apples. Of course, if you have homemade filling, you must have homemade crust. Ok, let’s not kid ourselves, if you think I made caramel sauce myself, well, not this time. How ever much cooking is fun for me, I don’t really want to spend all my free time in the kitchen.

If you like the idea of these mini apple pies, and you don’t really have much time, be free to use the shortcuts and take refrigerated Pie Crust and a can of Apple Pie Filling. In only a few minutes, you will make identically tasty Apple Pie Cookies.

Apple Pie Cookies - sticky and chewy, bite sized caramel apple pies.

Although the summer is passing by slowly but surely, the thought of autumn treats, the smell of cinnamon and other aromatic spices which spread through the house while the cake with apple or pumpkin is baking in the oven is very comforting. These Apple Pie Cookies with gooey caramel loaded with the cinnamon flavor are the real comfort food for cold and rainy autumn days which are coming.

If you have the time for baking, you mix the crust, peel the apple and make the filling. But, also if you are in a hurry, it doesn’t mean that you can’t treat yourself with warm, juicy mini pies because the store bought ingredients really make the job easier. Coat one crust with caramel, spread the apple pie filling, cut the second pie crust into strips and cover the filling, cut the cookies, sprinkle it with cinnamon-sugar and your mini pies are ready for the oven. After half an hour, you can pour yourself a cup of milk and enjoy your home made apple pies.

Caramel Apple Pie Cookies




Yields 16

Apple Pie Cookies
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Ingredients

For Apple Pie Filling :

3 apples (about 1 lbs.)-peeled and sliced into 8 slices each

1-2 tablespoon lemon juice

3 tablespoon white sugar

3 tablespoon brown sugar

3 tablespoon corn starch

1/2 teaspoon cinnamon

A dash of nutmeg

3/4 cup water

For Pie Crust :

1 cup (2 sticks) unsalted butter cut into cubes-chilled

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1/4 cup ice water

(or you can use 1 package Refrigerated Pie Crust (2 crusts))

For Filling and Topping:

1 3/4 cup apple pie filling-chopped into small pieces

1 cup caramel sauce

1 egg -lightly beaten

1 tsp cinnamon

1/4 cup sugar

Instructions

    To make Apple Pie Filling:
  1. Toss sliced apples with lemon juice and set aside.
  2. In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
  3. Reduce heat to low, cover the pot and let it simmer about 10 minutes. Apples should be soft but not mushy (cooking time depend on sort of apples). Remove apples from heat and leave them covered to soften and cooled.
  4. When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.
  5. To make Pie Crust:
  6. In a large mixing bowl place flour, salt and sugar and mix to combine.
  7. Using a pastry blender incorporate chilled butter cubes into the flour mixture(the mixture should resemble coarse meal)
  8. Drizzle 2 tablespoons ice water over the mixture and blend, repeat with another 2 tablespoons water. When you squeeze the dough it should holds together (you may have to add more water if the dough crumbles, add 1 tablespoon at a time)
  9. Divide the dough into two equal pieces, flatten and form two disc, pack each disc with plastic wrap and refrigerate 1 hour.
  10. Lightly dust working surface with flour, place chilled dough, dust the dough and the rolling pin, too. Turn the dough as you rolling to prevent it from sticking. Roll it out 1/8-inch thick.
  11. Repeat the process with the other disc.
  12. To assemble the cookies:
  13. Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
  14. Spread the caramel sauce onto one pie crust.
  15. Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
  16. Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
  17. Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
  18. Beat the egg with a fork and brush the top of cookies.
  19. Combine cinnamon and sugar and sprinkle the cookies generously.
  20. Bake 20-30 minutes (until golden brown).
Recipe Type: Dessert

Notes

Apple pie filling recipe adapted from Spend With Pennies
Pie crust recipe adapted from Martha Stewart

http://omgchocolatedesserts.com/apple-pie-cookies/

 

70 thoughts on “Perfect Apple Pie Cookies

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  1. This recipe is confusing. Where is the recipe for a separate “caramel sauce?” Are you calling the caramel sauce the thickened juices left over from cooking the apples? And if so, why is it that in the recipe you give for “topping and filling” are you only using 1 3/4 cups of the apples? Is that what the initial 3 cups of apples cook down to? I just need a little clarity, thanks.

    1. Hi Kendra,I use store bought caramel sauce from a jar. The recipe says 3 apples,not 3 cups of apples. When you chopp cooked apples into really small pieces you will get about 1 3/4 cup apples( you might have a little leftovers apples but not much,depends on how big apples you have).
      I hope this helps. if you need something else to clarify feel free to ask 🙂

  2. Is it possible to cut the apples into smaller pieces prior to adding to sugar, cornstarch mixture, as opposed to cutting them after they have cooked?

    1. You could try that,but I like to chop them after cooking as it will preserve the texture and will not become too mushy.

  3. What do you do with the pieces left after the cookies are cut out? Just bake and eat since you can’t really reform them?

    Also require misspelled on your comment boxes.

  4. Your instructions say to remove the apples from the sauce and chop them. After chopping, do you put them back into the sauce or discard the sauce?

  5. I am going to try these but, instead of caramel sauce, I am going to try mixing caramel baking bits with the apples!

  6. I made these using canned apples (sauce and all). I also used premade pie dough. Only difference was that I used parchment paper on the cookie sheet and no need to spray. Clean up was a breeze cookies leaked very little. I think the cookies leaking out has to do with how much caramel you spread on. They definitely taste best the day they are made.

  7. This recipe sounds fun but the adverts which cover oversome of your instructions are really annoying. I know the revenue helps you but it stops me from checking out any other of your pages. I hope you will consider a different, less instructive advertisor.

    1. Leigh – Try Adblock Plus it’s an extension for a few browsers and will help stop them.

      Vera – I’m deff going to have to try these 😀 Lucky I have 3 apples in the fridge. Might try with my Nana’s pastry recipe. It’s nice and sweet. And Nutella instead of caramel. Mmmm now I’m drooling.

  8. Instead of the caramel, can I spread the mixture that was cooked with the apples? Or would that be too sweet or runny? Thanks!

    1. Hi Mary, it’s not sweeter tan caramel, but I’m not sure it won’t be too runny,I haven’t tried to use it in these recipe.

  9. I don’t understand this instruction: Spread chopped apple pie filling over caramel and gently tap the filling with your palms.

    Tap apple pie filling with my palms?

    1. Yes, press it a little to the bottom crust and caramel to spread evenly and and stick better so the cookies won’t fall apart.

  10. Have you ever just baked the whole apple-lattice-pie crust concoction without cutting it into cookies? Like one BIG thin apple pie? I have made pizza cookies for 30 years. Would baking this whole thing on a pizza pan work? Then, there would be no waste…just cut it into squares.

  11. Have you tried to freeze them? They look awesome and with the holidays coming up I like to try and bake my cookies early and freeze some so I can work on making the rest of the meal and still have time to visit with family.

  12. Can you cut out the cookies with a round cutter and just leave the WHOLE thing to bake; when baked, “pop” out the cookies and then cut up what’s left for “chunks”?

  13. silly question in one of your comments you said you are just using the apples. So are you spreading the Apple filling then spreading the apples over the caramel. Or are you spreading the apples over the caramel and throwing the filling in the trash. Thx. I can’t wait to make them.

  14. I was wondering if you can cut just tge pie crust and then put the toppings on? I know it seems like more work but less waste. And more cookies!

  15. I’m a pastry chef/baker and am thinking about making an adapted version of these for my dessert case at work. It seems to me that, in order to make the bottoms more stable and cookie-like, it might be nice to use par-baked shortbread as the bottom (like you would with fruit bars) and pie dough for the top. Going to try it.

  16. I just made these, literally pulled them from the oven 10 minutes ago. WHAT A MESS.

    Cutting them after putting everything onto the crust was an extreme mess. I am not sure what went wrong or why mine are different than everyone else. Also, mine are glued to the parchment paper with the caramel sauce and have to be pried off with forks.

    Confused :-/

  17. I just want to thank you for sharing I cannot wait to try it out.With that said, I never really knew how many people lacked common sense until I read these comments. Sheesh!

  18. I suck at baking so I took the easy way out on this: I Bought pre-made pie crust, canned caramel, and canned apple pie filling and they turned out great!!!!! My only tip would be to “strain” the apples from the filling (so that you’re just using the apple part and not the other gooey stuff as much).

  19. Made these they are awesome! Even with canned apples with the caramel sauce already in it. My question is this: after cooking what is recommended for storing, room temperature in a container? Refridgeration?

    1. Thanks Brandon.
      You can keep them in a container at room temperature for day or two ,but for longer storage keep them in the fridge.

  20. I have a jar of pure Cortland applesauce from a local orchard. Could I substitute this as a timesaver or do you think it would be too runny? If so, could you guide me as to how much to use & if I’d still need lemon and cornstarch or just the sugar & spices? I’m not a baker but these look too pretty not to try! Thanks in advance

  21. I made these- they were good- I made my dough but couldn’t get thin enoughso next time I’ll use flaky or another pre made! I used a can of Apple pie filing and caramel sauce- my cookies shoulda had more filling and they shoulda been a little bigger- because I got a lot of pastry in every bite- my husband mentioned try bluee

  22. Not sure why so many were confused. I stepped through everything with ease & the pics gave me guidance on how to put the cooies together which helped alot.

    I didn’t use caramel & added pecans which turned out good too. Too make sure nothing got sticky I used the no stick spray on my know before I cut. I didn’t have a cookie cutter so I placed a small glass in the freezer for a couple mins while I assembled everything. Came out great.

  23. Made these using cooked cranberries and used a pretty flower shaped cutter, they came out lovely. Oiled parchment and that egg glaze on top are pretty important steps, I think the egg helps prevent oozing and the oiled paper is absolutely necessary to get these off the pan.
    I’d post a picture of how pretty they were if I knew how. I’m making another batch using minted loquats as soon as the dough is chilled.

  24. I love this idea, but it seems wasteful. Why not just bake the thing like a dishless pie and cut it up that way. Seems such a waste to throw away all those trimming just to cut out circles.

  25. Cookies taste great but when making are hard to cut out to put on the cookie sheet. Can you cut them into cookies shapes after? Cook one big pie and then cut them out?

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