If you are a fan of apple pies, these chewy, bite sized caramel apple pie cookies will blow your mind and your taste buds!
The incredibly tasty recipe featured below is brought to you by OMGChocolateDesserts and it’s a recipe that you will want to save for sure! These gooey bites bring you the best of two worlds, the fruity-caramel flavor of traditional pie with the ease of a simple cookie recipe!
You can make homemade pie crust and homemade filling, but if you are pressed for time, you can make equally tasty cookies by using refrigerated pie crust and a can of apple pie filling.
Is your mouth watering yet? Check out the recipe below and get to baking — and eating!!!
Apple Pie Cookies – sticky and chewy, bite-sized caramel apple pies. Sometimes the regular old apple pie recipe is just too much dessert to handle. These gooey bites bring you the best of both worlds: the fruity-caramel flavor of traditional pie, with all of the convenience of a simple cookie recipe! (No fork required!!!)
- 3 apples, peeled and sliced into 8-slices
- 1-2 tbsp lemon juice
- 3 tbsp white sugar
- 3 tbsp brown sugar
- 3 tbsp corn starch
- 1/2 tsp cinnamon
- dash of nutmeg
- 3/4 cups water
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice
- 1 3/4 cups apple pie filling-chopped into small pieces
- 1 cup caramel sauce
- 1 egg lightly beaten
- 1 tsp cinnamon
- 1/4 cup sugar
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Toss sliced apples with lemon juice and set aside.
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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.
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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.
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When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.
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In a large mixing bowl place flour, salt and sugar and mix to combine.
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Using a pastry blender incorporate chilled butter cubes into the flour mixture(the mixture should resemble coarse meal)
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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)
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Divide the dough into two equal pieces, flatten and form two disc, pack each disc with plastic wrap and refrigerate 1 hour.
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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.
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Repeat the process with the other disc.
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Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
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Spread the caramel sauce onto one pie crust.
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Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
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Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
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Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
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Beat the egg with a fork and brush the top of cookies.
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Combine cinnamon and sugar and sprinkle the cookies generously.
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Bake 20-30 minutes (until golden brown).
Apple pie filling recipe adapted from Spend With Pennies
Pie crust recipe adapted from Martha Stewart
