Prep Time::30 mins
Cook Time::12 mins
Cool Time::20 mins
Total Time::52 mins
Servings::20
Yield::20 cookies plus scraps
Ingredients
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1 (14.1-ounce) package rolled refrigerated unbaked pie crusts (2 crusts)
1 cup purchased apple pie filling
1/4 cup caramel sauce
1 tablespoon sugar
1/4 teaspoon apple pie or ground cinnamon
1 tablespoon half and half
Directions
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Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C). Let pie crusts stand according to package directions. Line 2 baking sheets with parchment paper; set aside.
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Transfer apple pie filling into a food processor. Lightly pulse apple pie filling in a food processor until in 1/4-inch chunks (see Cook's Note).
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Roll one pie crust into a 14-inch circle on a lightly floured piece of parchment paper.
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Using a pizza cutter or a sharp knife, cut 1/4-inch wide strips.
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Cover cut pie dough with parchment paper or plastic wrap and set aside.
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Roll remaining pie crust dough into a 13-inch circle on lightly floured piece of parchment paper.
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Spread caramel sauce over rolled pastry.
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Spoon apple pie filling over caramel sauce, spreading so that it is evenly distributed.
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Create a lattice top with dough strips by alternately placing strips on top of the filling.
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Using a 2 1/2-inch diameter cookie cutter, cut rounds from pastry.
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Transfer cookies to the prepared baking sheets.
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Stir together sugar and apple pie spice in a small bowl.
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Brush cookies with half and half and sprinkle cookies with sugar and spice mixture.
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Bake in the preheated oven until cookies are golden brown, about 12 minutes (working in batches).
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Cool on baking sheets on wire racks for 20 minutes. Remove cookies to a serving tray and serve warm.
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Cook’s Note
If you do not have a food processor, chop pie filling on a cutting board into 1/4-inch chunks.