This apple pie is everything you love about a classic apple pie, baked into a fun mini version. A simple layered pie crust with a warm, bubbly apple-cinnamon-sugar filling topped with a drizzle of sweet caramel makes for the best dessert.
- Preparation time 25 minutes
- Preparation time 25 minutes
- Total time 50 minutes
- Dessert Course
- American cuisine
- Servings 12
- Calories 263 kcal
Ingredients:
21 oz. Apple Pie Filling
1 package refrigerated pie crust, 2 rolls in package, thawed as directed on package
½ cup salted caramel sauce
1 egg, beaten
1 teaspoon water
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Instructions:
Preheat the oven to 350°F.
Transfer the apple pie filling to a cutting board and cut the apples into small pieces. Set aside.
Place a silicone baking sheet on a baking sheet.
Roll out one of the pie crusts on the silicone sheet. If necessary, you can flatten the dough a bit with a rolling pin.
Spread the salted caramel sauce from edge to edge on the pie dough.
Place the sliced apple filling on top and spread from edge to edge. Set aside.
Roll out the second piece of pie dough on a cutting board. If necessary, you can flatten the dough a bit with a rolling pin.
Using a pizza cutter and a ruler, cut the dough into ¼ inch thick strips (or by eye!).
Use these strips to form a lattice-like crust over the crust with the apple filling. You can also just lay a few strips vertically and then horizontally if you don’t like the lattice-like crust.
Using a 2¾-inch round knife, cut out the cookies, leaving a small space between them. Remove the excess dough from around the cookies and place the cookies on a silicone baking sheet.
Brush the cookies with the egg mixture.
Mix the cinnamon, sugar and nutmeg and sprinkle over the cookies.
Place the baking sheet in the oven and bake for 20-25 minutes, until the cookies are golden brown.
