Ingredients
- Two refrigerated pie crusts
- Caramel
- Apple pie filling
- Cinnamon
- Sugar
Preheat oven to 350 F, line cookie sheet with foil or parchment paper, spray with non-stick spray.
Roll out one pie crust on a flat surface and pinch up the sides of the circle to create a border. Spread caramel in a thin coating on the pie crust (the pinched up sides help to keep the caramel from spilling over the sides). Spread the apple pie filling on top of the caramel. Cut the second pie crust into 1/3 inch strips and create a lattice top over the filling. Using a round 2-3 inch cookie cutter (or you can use a clean bottle or can top) cut out the cookies and place onto the cookie sheet. Sprinkle with cinnamon and sugar and bake for 20-30 minutes.