Apple Pie Cookies

Ingredients:
Apple Pie Filling:
3 apples, peeled and cut into eight slices each
1 to 2 tbsp lemon juice
3 tbsp granulated sugar
3 tbsp brown sugar
3 tbsp cornstarch
1/2 tsp ground cinnamon
A hint of nutmeg
3/4 cup water
Pie Crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/4 cup ice water
1 cup (2 sticks) unsalted butter, cut into cubes and chilled
Or use 1 package pre-made refrigerated pie crust (2 crusts)
Filling and Garnish:
1 3/4 cups finely diced apple pie filling
1 cup caramel sauce
1 egg, beaten lightly
1 tsp ground cinnamon
1/4 cup granulated sugar
Directions:
Prepare the Apple Filling:
Combine apples with lemon juice.
In a saucepan, mix granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and water. Cook until thick, then cool and chop the apples into small pieces.
Make the Pie Crust:
Mix flour, salt, and sugar in a bowl. Cut in the chilled butter, then gradually add ice water until the dough forms.
Divide, wrap, and chill the dough. Roll out to about 1/8-inch thickness for assembly.
Assemble the Cookies:
Preheat oven to 350°F (175°C).
Lay out the first pie crust, spread caramel, then top with apple mixture.
Create a lattice with the second crust, cut out cookies using a cookie cutter, and place on a baking sheet.
Brush with beaten egg and sprinkle with a mix of cinnamon and sugar.
Bake:
Bake for about 20 minutes until golden.
Storage:
Store in an airtight container at room temperature for up to 5 days.
Tips:
Use Granny Smith apples for a tart flavor that contrasts nicely with the sweet caramel.
Preparing the lattice top before cutting out the cookies can make assembly easier.
Enjoy a perfect fusion of pie and cookie in every bite!