Caramel Apple Pie Cookies
A seasonal caramel apple pie cookies recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Total Time: 98 minutes
- Yield: 18 cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 refrigerated pie crusts, chilled
- 2 medium Granny Smith apples, peeled and cut into 1/4-inch dice
- 2 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/3 cup thick salted caramel sauce, divided
- 1 large egg beaten with 1 tablespoon water
- Coarse sugar, for sprinkling
Instructions
- Cook the filling: Melt butter in a skillet. Add apples, brown sugar, and cinnamon and cook 5 minutes. Stir cornstarch with lemon juice, add it to the pan, and cook 1 minute until thick. Cool completely.
- Cut the bases: Heat the oven to 400°F (205°C). Line two baking sheets. Roll one crust slightly thinner and cut eighteen 3-inch rounds, rerolling scraps once. Place on the sheets.
- Fill: Spread 1/2 teaspoon caramel on each round, leaving a border. Add 1 heaping teaspoon cooled apple filling.
- Make lattice tops: Cut the second crust into narrow strips. Weave small lattice sections over the filling, press the edges to seal, and trim with the same cutter.
- Bake: Brush with egg wash, sprinkle with coarse sugar, and bake 15 to 18 minutes until deeply golden.
- Finish: Cool 10 minutes and drizzle with remaining caramel. Let the caramel set before stacking or storing.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.
Find it online: https://sweetindulgencerecipes.com/caramel-apple-pie-cookies/