Sunday, August 16, 2015
Apple Pie Cookies
The Holidays will be here before you know it and here's a great Fall recipe to add to your menu.
The world is very small.
This recipe came to me from a German friend living in Sweden.
Thank you Yvonne for sharing this with me.
We met on a shuttle bus in Paris, taking us to the airport. The drive was about 30 minutes. We talked, exchanged information and have been friends for 5 years. We keep in touch through Face Book. That's one of the advantages of Social Media.
We hope to see each other again someday.
Our families exchange Christmas gifts. Yvonne knows how much I love Christmas and Holiday recipes.
I believe the recipe originally came from Pillsbury.
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper
Apple Pie Cookies:
1 package of Pillsbury Refrigerated Pie Crust, 2 Crusts, room temperature.
5 oz. Jar of Smucker's Caramel Topping
10 oz. canned Apple Pie Filling, chop the Apples into smaller pieces.
1 Egg, beaten
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 C Granulated Sugar
Lighly flour a flat surface and roll our one of the Crusts. (the other one will be latticed)
Spread a thin layer of Caramel on the Crust.
Spread the Caramel with a layer of the Apple Pie Filling.
Cut the other Crust into 1/2" Lattice Strips.
Lay the strips in a Lattice pattern over the Pie Filling.
Cut out 2" - 3" Circles with a Biscuit cutter.
Transfer the cookies to a Sheet Pan.
In a small bowl:
Trish the Lattice Strips with the Beaten Egg.
Sprinkle the Cookies with the Sugar/Spice mixture.
Bake 20 - 25 minutes, until golden brown.
Peace in the Kitchen!