Apple Pie Cookies

Filling:

3 apples ~ peeled and sliced into 8 slices each

1-2 tbsp lemon juice

3 tbsp white sugar

3 tbsp brown sugar

3 tbsp corn starch

1/2 tsp cinnamon

A dash of nutmeg

3/4 cup water

Crust

1 cup unsalted butter ~ cut into cubes-chilled

2-1/2 cup AP flour

1 tsp salt

1 tsp sugar

1/4 cup ice water

Filling & Topping:

1-3/4 cup apple pie filling~ chopped into small pieces

1 cup caramel sauce

1 egg ~ light beaten

1 tsp cinnamon

1/4 cup sugar

Directions/Instructions:

1. Apple Pie Filling:  Toss sliced apples with lemon juice and set aside.  In a saucepan or a pot combine all the filling ingredients except sliced apples.  Stir well and bring to a boil over medium-high heat whisking constantly.  Let it boil for 2 mins until thick, then stir in apple slices.  Reduce the heat to low, cover the pot and let it simmer for about 10 mins.  Apples should be soft but not mushy (cooking time depends on the type of apples).  Remove apples from heat and leave them covered to soften and cooled.  When it's cooled take out the apples from the sauce and chop them into small pieces, set aside.
2. Pie Crust:  In a large mixing bowl place flour, salt, and sugar.  Mix to combine.  Using a food processor incorporates chilled butter cubes into the flour mixture. (The mixture should resemble a coarse meal).  Drizzle 2 tbsp ice water over the mixture and blend, repeat with another 2 tbsp ice water.  When squeezing the dough it should hold together.  If the dough crumbles, add 1 tbsp at a time.
3. Divide the dough into two equal portions, flatten and form two discs, pack each disc with plastic wrap and refrigerate for 1 hour.  Lightly dust counter surface with flour, place chilled dough, dust the dough, and the rolling too.  Turn the dough as rolling to prevent it from sticking.  Roll it out 1/8-inch thick.  Repeat the process with the other disc.
4. Assembling:  Preheat the oven to 180 deg C, line cookie sheet with parchment paper, spray with non-stick spray, and set aside.
5. Spread the caramel sauce onto one pie crust.  Then top with chopped apple pie filling over the caramel and gently tap the filling with palms.
6. 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-inch) cut out the cookies and place them onto a baking sheet.  Beat the egg and brush the top of the cookies.  Combine cinnamon and sugar and sprinkle the cookies generously.  Bake 20-30 mins or until golden brown.