Apple Pie Cookies ~ for Type Os

APPLE PIE COOKIES ~ Type O



Spelt pie dough (amount equal to 2 sheets of store-bought pie dough)
1 Can of Apple Pie Filling-Type O acceptable only
1 Cup of Caramel Sauce-Type O acceptable only
1 Egg..for egg-wash
2 T. Cinnamon/Sugar
1 T. Nutmeg
Spelt flour--just for sprinkling
A round or square cookie cutter..any size you like




Make the spelt pie crust dough (recipe is on this site). Roll out half of the dough till it is a little thinner than regular pie crust.

Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel.

Coarsely chop the Apple Pie Filling into small pieces. Then top the caramel layer  with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling.

Roll out the second half of the dough to the same size as the first half, and slice it into strips.
 
Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh!    Create your lattice on top of the actual filling, as if it were a pie!

Dip your cookie cutter into some egg wash and cut out your Pie Cookies. NOTE: Make sure that your cookie cutter has plenty of egg wash on it, and that your edges are well sealed!

Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg.

Place them onto a parchment paper or Silpat lined baking sheet and bake them in a 350 degrees preheated oven for approx. 20-25 minutes, until they’re golden and firm.

Let them cool just a little. Pour a glass of cold Milk and grab a warm one, or 5...Open up and bite into the juiciest, chewiest, fruitiest Apple Pie Cookie ever! And then take another bite! ~Enjoy!

MAKING HOMEMADE FILLING: I make my own fillings for whatever I am making at the time. I use the same recipe for all my fillings, I just change the fruit I use. In this case I would peel, core and chop whatever apples I have on hand and throw them in a small pot. Then add 2 T. flour, 2 T. lemon juice, 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 cup sugar. Cook on med-low heat until apples are soft and gooey. Stir ingredients while cooking occasionally.

NOTES:
1. Bake the scraps along-side the cookies, OR make square cookies instead of round & there won't be any scraps to deal with. Of course, you could just save those bits & pieces for yourself!!!
2. Jam or preserves would work equally well, because it is just sugar and fruit that has already been cooked, right? Raspberry, triple berry, apricot, marmalade.....
3. Roll out dough & cut out cookies right on the lined cookie sheet, doing this will make less of a mess, & you won't have to try to transfer the filled dough from the counter to the baking pan.
4. Try making "Cherry Pie Cookies" OR maybe "Black Forest Cherry Pie Cookies". Chop up the filling so it’s easy to eat. And with Cherry you could even do a “Black Forest” version and smear some Chocolate sauce on the bottom, instead of using the Caramel.., & before adding the Cherries!
 

Adapted from recipe found at: http://www.ohbiteit.com/2012/11/apple-pie-cookies.html