1packagerefrigerated pie crust2 rolls in box, thawed per directions on the box
121-ounce canapple pie filling
½cupsalted caramel sauce
Preheat oven to 350 degrees.
Place the apple pie filling onto a cutting board and cut the apples into smaller, bite sized pieces. Set aside.
Place a silicone baking sheet onto a cookie sheet.
Roll out one of the pie crusts onto the silicone sheet. A rolling pin can be used to lightly flatten out the dough if needed.
Spread the salted caramel sauce from edge to edge on the pie crust dough.
Top with the chopped apple pie filling and spread edge to edge. Set aside.
On a cutting board roll out the second piece of pie crust. (A rolling pin can be used to lightly flatten out the dough if needed.)
Using a pizza cutter and a ruler slice the dough into ¼ inch strips (or eyeball it!). Using these strips do a lattice crust on top of the apple pie filling crust. OR you can just lay some strips vertical and then horizontal if lattice work is not your thing!
Using a 2 ¾” circle cutter cut out the cookies leaving a little space in between them. Remove the extra dough from around the cookies and just leave the cookies in place on the silicone baking sheet to bake. (You can place all the extra dough and pie filling into a small, greased pie pan and make a mini pie!)
Brush cookies with egg wash.
Sprinkle with cinnamon sugar mix.
Place cookie sheet into the oven and bake for 20-25 minutes or until golden brown.
Make sure that your pie dough is slightly thawed, room temperature is best. If it is too cold the crust will crack and won’t roll
You can place all the extra dough that you remove from around the cookies and pie filling into a small, greased pie pan and make a mini pie!