2 refrigerated pie crust* tested Pillsbury
3 medium granny smith apples
4 tablespoons butter
¼ cup packed dark brown sugar
½ teaspoon salt
2 teaspoons ground cinnamon – divided
2 teaspoons ground nutmeg- divided
¼ cup granulated sugar
¼ cup caramel ice cream topping
½ cup chopped pecans or walnuts-optional
Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 teaspoon of each spice.
On medium heat, cook apples until soft and thickened. Remove from heat and cool.
Unroll one crust, using a 2 ½” round cookie cutter, cut out 12 cookie rounds.
Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ teaspoon apple filling over top of cookie round. Sprinkle with chopped nuts if desired.
Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design.
Cut cookie lattice with round cookie cutter to create clean edges.
Mix ¼ cup sugar and 1 teaspoon ground cinnamon and nutmeg Brush tops with egg wash and sprinkle with cinnamon and sugar mixture.
Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm.
Yield: 12- 2- 1/2″ cookies
Recipe adapted from Oh Bite It.com