Description
Delicious mini apple pie cookies topped with a caramel drizzle and sparkling sugar.
Ingredients
Scale
- 21 ounces canned apple pie filling
- 15 ounces twin pack pre-made rolled pie crust
- ½ teaspoon apple pie spice
- 4 tablespoons caramel sundae syrup
- 1 large egg, (room temperature)
- 1 tablespoon water, (room temperature)
- 2 tablespoons white sparkling sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking sheet.
- Dice the apples in the canned pie filling.
- Add the diced apples and apple pie spice to a small mixing bowl. Stir to completely combine.
- Roll out the first pie crust into a 12-inch circle.
- Roll out the second sleeve of pie dough to 13 to 14 inches long.
- Use a pizza cutter to slice ¼ inch wide strips.
- Slice the strips into 3- to 3 ½-inch-long strips.
- Use a 3 inch cookie cutter to cut out 12 circles of pie dough. You will need to re-roll out the pie dough scraps to make all 12 circles.
- Place the pie dough circles on the prepared baking sheet about 1 inch apart.
- Add 1 teaspoon of the caramel sundae syrup to the center of each pie dough circle.
- Add 1 ½ tablespoons of the diced apple pie filling on top of the caramel. Do not spread the pie filling, it will spread out during the baking process.
- Next, use the sliced strips from the second rolled pie dough to create the lattice top by layering 4 sliced pie dough strips up and down and 3 strips across the top of the pie filling.
- Trim excess pie dough strips away and gently press the ends of the lattice into the edges of the pie dough circles.
- Using a small mixing bowl and a fork, beat together the egg and water. This is called an egg wash.
- Use a pastry brush to brush the egg wash over the lattice and edges of the cookies.
- Finally, sprinkle each cookie top with the white sparkling sugar.
- Bake the cookies for 25 to 28 minutes, or until the tops are golden brown. (Each oven bakes differently, so begin checking your cookies at the 20 minute mark).
- Allow the cookies to rest on the cookie sheet for 10 minutes before transferring to a cooling rack to cool for the remaining 20 minutes.
Notes
- This recipe yields 12 mini apple pie cookies.
- Best served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg