Caramel-Apple Pie Cookies
Caramel-Apple Pie Cookies
These pie cookies have a cut lattice crust and a sweet cinnamon, apple, and caramel filling. Sprinkle with fleur de sel before baking for a sweet and salty touch.
Servings
1
Ingredients
- 1 pound granny smith apples, peeled, cored, and diced
- 1 teaspoon lemon juice
- 2 tablespoon granulated sugar
- 4 tablespoon brown sugar
- 3 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- pinch of ground cloves
- 3/4 cup water
- 1 package store-bought pie crust
- 1/4 cup egg wash (one egg beaten with a splash of water)
- fleur de sel, for garnish
Directions
- Preheat the oven to 350 degrees F.
- To make the filling, first toss the diced apples with the lemon juice to prevent them from turning brown. Then, combine both of the sugars, cornstarch, spices, and water in a medium sauce pan. Stir to combine and bring to a boil over medium-high heat. Whisk this mixture constantly while boiling for abotu 2 minutes or until it is thickened.
- Once thickened, stir in the diced apples, and reduce the heat to low. Cover the pot and allow the apple mixture to cook for about 8 to 10 minutes. The apples should be cooked but not mushy. Once cooked, remove the pan from the heat, and set aside to cool.
- While the apples are cooling, unroll the pie crust on a lightly floured surface, so that the crust does not stick. The dough needs to be an 1/8 -inch thick. When the apples have cooled, remove the apple from the sauce, and spread them onto the crust. Lay the second crust on top of the apples.
- Using a 2 to 3-inch cookie cutter, cut out the cookies. Cut slits in the top of the pie cookies, so the steam can escape as they bake. Then transfer the pie cookies to a parchment lined baking sheet. Brush the pie cookies with the egg wash, and sprinkle with fluer de sel.
- Bake the pie cookies in the preheated oven for 20 to 30 minutes or until golden brown. Allow to cool on a rack and serve!