Introduction

Apple pie cookies are a delightful twist on the classic dessert, combining tender pie crust with warm apple filling in a convenient, handheld treat. These cookies feature a caramel drizzle and a charming lattice top that makes them perfect for sharing or enjoying anytime.

The image shows small round mini pies with a golden-brown lattice crust on top. Each pie has a shiny, slightly baked dough lattice forming a grid with thick strips, revealing the caramel-brown filling made of cooked apple chunks mixed with cinnamon and sugar. Coarse white sugar crystals are sprinkled generously over the lattice, adding a sparkling texture. The mini pies are placed close to each other on a white marbled surface. The edges of the pies are slightly darker, showing a well-baked finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

21 ounces canned apple pie filling
15 ounces twin pack pre-made rolled pie crust

½ teaspoon apple pie spice
4 tablespoons caramel sundae syrup

1 large egg, room temperature
1 tablespoon water, room temperature

2 tablespoons white sparkling sugar

Instructions

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Dice the apples in the canned pie filling.

Step 3: In a small mixing bowl, combine the diced apples with the apple pie spice and stir well.
Step 4: Roll out the first pie crust into a 12-inch circle.
Step 5: Roll out the second pie crust to about 13 to 14 inches in length.

Step 6: Use a pizza cutter to slice the second dough into strips about ¼ inch wide.
Step 7: Cut the strips into pieces 3 to 3½ inches long.
Step 8: Use a 3-inch cookie cutter to cut 12 circles from the first pie crust, re-rolling scraps as needed.

Step 9: Place the dough circles on the prepared baking sheet about 1 inch apart.
Step 10: Spoon 1 teaspoon of caramel sundae syrup into the center of each dough circle.
Step 11: Add 1½ tablespoons of the diced apple pie filling on top of the caramel without spreading it.

Step 12: Create a lattice top by layering 4 strips of dough vertically and 3 strips horizontally over the filling.
Step 13: Trim excess dough from the lattice edges and gently press the ends into the circle edges to seal.
Step 14: Beat together the egg and water in a small bowl to make an egg wash.

Step 15: Brush the egg wash over the lattice and edges of each cookie.
Step 16: Sprinkle each cookie with white sparkling sugar for a sweet, crunchy finish.
Step 17: Bake for 25 to 28 minutes, or until golden brown, checking at 20 minutes to prevent overbaking.

Step 18: Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely, about 20 minutes more.

Tips & Variations

Use fresh apple pie filling or homemade apple filling for a more natural texture and flavor.
Swap caramel sundae syrup with honey or maple syrup for a different sweet note.

For extra spice, add a pinch of cinnamon or nutmeg along with the apple pie spice.
Brush the lattice with butter instead of egg wash for a richer flavor and softer finish.

Storage

Store apple pie cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a microwave or oven to restore warmth and crispness before serving.

How to Serve

The image shows a close-up of a stack of three mini lattice apple pies. The top pie is cut in half, revealing a thick golden-brown crust made from crisscrossed strips of pastry dough on top and a glossy, syrupy apple filling with pieces of soft cooked apple and cinnamon inside. The crust is sprinkled with large sugar crystals that sparkle on the pale yellow baked dough. The pies sit on a white surface with a white marbled texture, and in the background, red apples are blurred out, adding a warm color contrast to the golden pies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, use a gluten-free pie crust to make these apple pie cookies gluten-free. Be sure to check that all other ingredients, like the pie filling and caramel syrup, are also gluten-free.

Can I freeze the cookies?

Absolutely. After baking and cooling completely, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be stored for up to 2 months. Reheat from frozen in the oven until warmed through.