+For the apple pie filling:
°3 apples (about 1 lb) - peeled and cut into 8 slices each
°1–2 tablespoons lemon juice
°3 tablespoons of white sugar
°3 tablespoons brown sugar
°3 tablespoons cornstarch
°1/2 teaspoon cinnamon
°A hint of nutmeg
°3/4 cup water
+For the pie dough:
°1 cup (2 sticks) unsalted butter, cubed - cooled
°2 and 1/2 cups all-purpose flour
°1 teaspoon of salt
°1 teaspoon of sugar
°1/4 cup ice water
(or you can use 1 package refrigerated pie crust (2 crusts))
+Garnish and Garnish:
°1 and 3/4 cups apple pie filling, cut into small pieces
°1 cup caramel sauce
°1 egg - lightly beaten
°1 teaspoon of cinnamon
°1/4 cup sugar


To prepare the apple pie filling:
Toss the sliced ​​apples with the lemon juice and set aside.
In a saucepan or saucepan, combine the cornstarch, sugar, brown sugar, cinnamon, nutmeg and water. Mix well and bring to a boil over medium-high heat, whisking constantly. Boil for 2 minutes until thickened, then stir in the apple slices.
Reduce the heat to low, cover the pan and simmer for about 10 minutes. The apples should be soft but not mushy (cooking time depends on the type of apples). Remove the apples from the heat and leave them covered to soften and cool.
Once cooled, remove the apples from the sauce and cut them into small pieces, set aside.
To make the pie crust:
In a large bowl, put the flour, salt and sugar and stir to combine.
Using a pastry blender, stir cooled butter cubes into flour mixture (mixture should resemble coarse flour)
Pour 2 tablespoons of ice water over the mixture and mix, repeat with another 2 tablespoons of water. When you squeeze the dough it should hold together (you may need to add more water if the dough is crumbling, add 1 tbsp at a time)
Divide the dough into two equal pieces, flatten and form two discs, wrap each disc in plastic wrap and refrigerate for 1 hour.
Lightly dust the work surface with flour, place the cooled dough, also sprinkle the dough and the rolling pin. Turn the dough as you go to prevent it from sticking. Roll it out 1/8 inch thick.
Repeat the process with the other disc.
To assemble the apple pie cookies:
Preheat oven to 350 F, line a baking sheet with parchment paper, spray with nonstick spray and set aside.
Spread caramel sauce on a pie crust.
Spread the chopped apple pie filling over the caramel and gently pat the filling with your palms.
Cut the second pie crust into 1/2 inch strips and create a lattice top over the filling.
Using a round cookie cutter (about 2.5 inches), cut out the cookies and place them on a baking sheet.
Beat the egg with a fork and brush the tops of the cookies.
Mix cinnamon and sugar and generously sprinkle the cookies.
Bake 20-30 minutes (until golden brown).

Enjoy !