I had a friend encourage me to make this recipe a while back. Since we’re about to celebrate Thanksgiving and I have way too much free time, I thought I’d give ’em a shot. What I should have realized before I even bought the ingredients is how insanely wasteful these are (at least in this iteration). And messy. So messy.
Yeah, they’re cute. Yeah, people will ooh and ah when you show up with ’em. However, about 1/3 of the ingredients go unused. First, the mixture used to cook the apples is just tossed aside like those peripheral high school friends you stop speaking with as soon as you go to college. Second—this is the one that actually bothers me—is that the process to make the actual cookies leaves you with about 1/3 of your crust and filling going unused.* Sure, you can stick it in a baking dish, cook it, and eat that shit with a spoon, but…have some self respect. If you’re thinking about attempting these, don’t. Do yourself (and the world) a favor and just bake a pie.
- 3 – 5 apples (about 1 lbs.), peeled and sliced into 8 slices each
- 1-2 tablespoon lemon juice
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 3 tablespoons corn starch
- ½ teaspoon cinnamon
- A dash of nutmeg
- ¾ cup water
- 3/4 cup caramel sauce (you’ll use this separately)
- 2 store-bought crusts, allowed to cool to room temperature. Save the homemade crust for an actual pie.
- If you really fee like going the extra mile, go here.
- 1 egg, lightly beaten
- 1/4 cup sugar mixed with 1 teaspoon cinnamon.
- In a medium saucepan set on medium, combine white sugar, brown sugar, corn starch and water. Whisk continually until the mixture begins to boil. Drop the heat down to low and let simmer for a minute or two.
- Stir in apples, cover the pot, and let simmer for about 10 minutes.
- Remove apples from “sauce” and allow to completely cool before chopping.
- Preheat oven to 350 and prepare baking sheet with parchment paper.
- Unroll your crusts. In one of them, spread the layer of caramel sauce.
- Add a layer of chopped apples, and give ’em a nice press.
- Cut the other crust into 1/2″ strips and create a lattice on top. If you don’t know how, visit YouTube. It’s a wonderful resource.
- Using a 2 1/2″ circular cookie cutter, press out your “cookies” and transfer to your prepared baking sheet.
- Brush tops of pies with egg and liberally sprinkle with sugar/cinnamon mixture.
- Cook for 25 – 30 minutes until golden brown.
- Remove from oven and transfer to a wire rack to finish cooling.
- Make a pie instead.
*If you’re dead set on making these, don’t use a cookie cutter. Just cut them with a knife prior to baking so the waste is minimal. Again, though, just bake a pie.