For Apple Pie Filling:
3 apples (about 1 lbs.)-peeled and sliced into 8 slices each
1-2 tablespoon lemon juice
3 tablespoon white sugar
3 tablespoon brown sugar
3 tablespoon corn starch
½ teaspoon cinnamon
A dash of nutmeg
¾ cup water
For Pie Crust:
1 cup (2 sticks) unsalted butter cut into cubes-chilled
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
¼ cup ice water
(or you can use 1 package Refrigerated Pie Crust (2 crusts))
For Filling and Topping:
1¾ cup apple pie filling-chopped into small pieces
1 cup caramel sauce
1 egg -lightly beaten
1 tsp cinnamon
¼ cup sugar
To make Apple Pie Filling:
Toss sliced apples with lemon juice and set aside.
In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
Reduce heat to low, cover let it simmer about 10 minutes. Apples should be soft but not mushy. Remove apples from heat and leave them covered to soften, let cool.
When cooled, take out the apples from the sauce and chop into small pieces, set aside. You can save the sauce for something else (it’s delicious with vanilla ice cream!)
To make Pie Crust:
In a large mixing bowl place flour, salt and sugar and mix to combine.
Incorporate chilled butter cubes into the flour mixture using a pastry blender. Drizzle 2 tablespoons ice water over the mixture and blend, repeat with another 2 tablespoons water. When you squeeze the dough it should hold together (keep adding a tiny bit of water at a time until you have the desired consistency).
Divide the dough into two equal pieces, flatten and form two discs. Pack each disc with plastic wrap and refrigerate 1 hour.
Lightly dust working surface with flour, place chilled dough on the surface, dust the dough and the rolling pin, too. Turn the dough as you’re rolling to prevent it from sticking. Roll it out 1/8-inch thick. Repeat with the other disc.
To assemble the cookies:
Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with cooking spray and set aside.
Spread the caramel sauce onto one pie crust.
Spread chopped apple pie filling over caramel and gently tap the filling so it sets into the crust a little.
Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
Beat the egg with a fork and brush the top of cookies.
Combine cinnamon and sugar and sprinkle the cookies generously.
Bake 20-30 minutes (until golden brown)