Ingredients
2 tbsp. butter
2 Granny Smith apples, finely chopped
1/4 c. packed brown sugar
2 tbsp. granulated sugar
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tbsp. cornstarch
Juice of 1/2 lemon
All-purpose flour, for surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
Preparation
Step 1Preheat oven to 375° and line a baking sheet with parchment paper. Step 2Make apple pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few minutes more, then add cornstarch and lemon juice. Remove from heat and let slightly cool.Step 3Roll out one refrigerated pie crust on a floured work surface. Slice into strips that are about 4" long and 1/2" thick . Set aside. Step 4Unroll the second pie crust and use a 3" cookie cutter to cut out rounds. Place on prepared baking sheet. Step 5Spoon a small amount of caramel into the center of each circle and top with apple pie filling. Top half the lattice strips over the filling going one direction, then the remaining half going the other direction. Use the same cookie cutter to trim off excess dough. This will also help seal the crusts together. Step 6Brush cookies with egg wash and sprinkle with cinnamon sugar.Step 7Bake until golden brown, 28 to 30 minutes. Let cool slightly before serving.
Have you made these yet? Let us know how it went in the comments below!
