Apple Pie Cookies



1 Box (2 Crusts) Ready Made, Rolled, Pie Crusts

1 14 OZ Can Applie Pie Filling

1 Jar Smucker’s Salted Caramel Topping (Or 1 C Similar Caramel Sauce)

1 Egg

2 TSP Cinnamon Sugar

Flour For Dusting

Round Cookie Cutter


Preheat the Oven to 375F

Roll out both pie crusts on a floured surface to extend the area of each to an even shape and size.

Pour some caramel onto one of the pie crusts and spread it evenly with the back of your spoon until a thin layer of caramel is created.


In a medium bowl dice the apple pie filling with two knives in cris-cross slices until the apples are broken down into small nibble size chunks. Spread the apple mixture thinly across the caramel layer.

Take your second pie crust and cut even striped lengthwise across the crust. Lay every other strip lengthwise across your apple caramel crust, leaving an equal gap between pie crust strips. Next, beginning from the bottom, take the remaining strips and weave them over and under the existing strips. I like to do this one strip at a time, all the way across.

Using a round cookie cutter (about 3-4″) punch out cookies from your woven/layered pie crust creation. Place them on a silicone baking sheet or parchment lined cookie sheet. Brush the tops with an egg wash and sprinkle on cinnamon sugar. Bake at 375F for 20 MINS, or until tops begin to turn golden brown.