Introduction

Apple Pie Cookies bring the comforting flavors of classic apple pie into a perfectly sized, portable treat. These delightful cookies combine tender pie crust, spiced apple filling, and a caramel drizzle, all topped with a delicate lattice design. They’re ideal for sharing or enjoying with a cup of tea.

Close-up of several small apple pies with golden-brown lattice crusts on top. Each pie has a round shape with multiple thin strips of crust woven in a crisscross pattern, showing the caramelized apple filling underneath. The crust looks shiny and sprinkled with coarse sugar crystals that add texture. The pies sit on a white marbled surface, and a glimpse of a brown mug is seen in the background. The pies have a warm, baked appearance with some edges slightly darker from baking. 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. In a small mixing bowl, combine the diced apples with the apple pie spice and stir well to blend the flavors.
Step 3: Roll out the first pie crust into a 12-inch circle on a clean surface.
Step 4: Roll out the second pie crust sleeve to about 13 to 14 inches long. Use a pizza cutter to slice ¼ inch wide strips, then cut these into lengths of 3 to 3 ½ inches for the lattice.
Step 5: Using a 3-inch cookie cutter, cut 12 circles from the first pie crust. Re-roll scraps as needed to make all 12.
Step 6: Place the pie dough circles about 1 inch apart on the prepared baking sheet. Add 1 teaspoon of caramel sundae syrup to the center of each circle, then top with 1 ½ tablespoons of the spiced apple filling—do not spread.
Step 7: Create a lattice top by layering 4 pie dough strips vertically and 3 strips horizontally over the filling on each cookie. Trim any excess dough and gently press the ends to seal the edges.
Step 8: In a small bowl, beat together the egg and water to make an egg wash. Brush the egg wash over the lattice and edges of each cookie.
Step 9: Sprinkle the tops of the cookies with white sparkling sugar for a touch of sparkle and sweetness.
Step 10: Bake for 25 to 28 minutes, or until the lattice is golden brown. Begin checking at 20 minutes, as oven temperatures vary.
Step 11: Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely, about 20 minutes.

Tips & Variations

For a richer flavor, add a pinch of cinnamon or nutmeg to the apple filling mixture before assembling.
Use homemade apple pie filling if you prefer a fresher taste and can control the sweetness.
Try adding chopped nuts, such as pecans or walnuts, to the filling for added texture.
If you don’t have sparkling sugar, regular granulated sugar or sanding sugar works as a substitute.
Make mini versions using a smaller cookie cutter for bite-sized treats perfect for parties.

Storage

Store cooled Apple Pie Cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a low oven for 5 to 7 minutes or microwave briefly to restore warmth and softness.

How to Serve

A close-up view of a stack of small apple lattice tarts, each tart showing a golden-brown crust with shiny sugar crystals on top. The lattice has three clear strips of crust crossing over a filling made of glossy, soft-cooked apple pieces with light brown cinnamon spice. The crust has a slightly flaky texture with some areas showing a deeper brown where it is baked more. The top tart is partially bitten, exposing layers of deeply caramelized apple filling within the tender crust. The background is a soft focus white marbled texture with hints of an out-of-focus red apple and another tart on a white plate nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apples instead of canned apple pie filling?

Yes, fresh apples can be used, but you will need to cook them down with sugar, spices, and a bit of cornstarch to mimic the texture and sweetness of canned pie filling.

How do I prevent the pie dough lattice from drying out?

Brushing the lattice and edges with an egg wash before baking seals in moisture and promotes a beautiful golden color, helping to keep the dough tender.