I found a package of pie crust in my fridge that needed to be used today or tossed and I was far too tired to make an entire pie- although apple pie would hit the spot right now. It really feels like fall out today- the cool weather…the leaves starting to fall.
Instead of making a full pie- my 3 year old Isabella and I made pie cookies! I know the traditional version of these pie cookies have a lattice top- but my Nana always makes a full crust pie and that’s how we made the cookies!
This “recipe” really doesn’t have measurements because it’s really just putting things together (or wait…isn’t that what all recipes are?). The trick is to use a peeler to slice off super thin strips of the apple. Don’t put big chunks of uncooked apple or they won’t be cooked when the pie crust cookies are.
You can make the caramel sauce from scratch but we used some jarred sauce and it was delicious!
- 1 pkg Pie Crust
- Caramel Sauce
- Apple, sliced into thin pieces
- Cinnamon
- Sugar
- egg, beaten
- Preheat oven to 350°F.
- Roll out the dough and using a mason jar or other round lid cut as many circles as possible.
- Cut small slices on the top of half of the pie crust circles.
- Place the un-sliced halves on a lined baking sheet.
- Spread a thin layer of caramel sauce over the un-sliced half of the circles.
- Place a few thin slices on top of the caramel sauce inside the pie crust.
- Mix white sugar with some cinnamon.
- Sprinkle a small amount of sugar cinnamon mixture over top of the apples.
- Place the sliced circles on top of the others.
- Brush a small amount of egg mixture on the top.
- Sprinkle with a little more cinnamon and sugar mixture.
- Bake 20 minutes or until golden brown.
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