• 1 box Pillsbury pie crusts (2 sheets per box)
• 1 can apple pie filling (I used homemade) - recipe included
• 1 cup caramel sauce
• 1 egg
• Cinnamon, nutmeg and sugar mixture to taste (to sprinkle on top of cookies)
• Flour to rolling out dough
• Round cookie cutter, any size
• Apple Pie filling
• 2 cups warm to hot water
• 1/2 cup cornstarch
• 2 cups sugar
• 6 cups apples
• 1/2 tsp. ground cinnamon, ground nutmeg and ground clove
• 2 Tbsp. lemon juice
• 1/2 tsp. vanilla

1. Lay out both sheets of pie crust, sprinkle with flour and slightly roll out to increase the surface area. Make sure both pieces are the same size. Set aside one piece to be used as the lattice.
2. Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside. Spread the caramel sauce onto one pie crust. Spread chopped apple pie filling over caramel and gently tap the filling with your palms.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, nutmeg and sugar and sprinkle the cookies generously.
3. Bake 20-30 minutes (until golden brown).
4. Homemade Apple Pie Filling using a slow cooker
6. Put hot water, cornstarch and sugar in slow cooker and whisk to combine with no lumps. Peel, core and dice apples and add to the slow cooker. Put in remaining ingredients and stir to combine. Set on low for 4 hours. Can be refrigerated or canned in mason jars for longer storage.

Sue Guzman 2014 Also made Dutch Apple Pie Cookies