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Easy Apple Pie Cookies

These Easy Apple Pie Cookies are fun, tasty and a great treat for fall! Using pie crust and apple pie filling, these cookies are so easy to make and are so cute!

Have you seen recipes floating around for apple pie cookies? They are cookies that are made to look like little apple pies. It usually involves a homemade dough and then making a from-scratch apple pie filling then chilling dough then rolling out dough to create the beautiful lattice topping. Well, this recipe is not that! This is a much simpler version of that recipe that you can make far quicker but still comes out tasty and just as cute! Made with pie crust, apple pie filling and a few other ingredients, these are really the most adorable cookies that you will love to make and share!

Easy Apple Pie Cookies on wooden cutting board with cinnamon and nutmeg.

FREQUENTLY ASKED QUESTIONS:

Do I have to lattice the pie crust?

Instead of weaving the strips, you can just lay out ¼ of the pie crust strips vertically, then add another ¼ of the horizontal on top of the first strips. You still get the criss-cross pattern without the weaving.

Can I use homemade pie filling?

If you have a favorite apple pie filling that you like to use, you can absolutely use it. You just want to make sure that it amounts to 21 ounces that we use in this recipe.

Can I use another pie filling?

This works great with any pie filling flavor. Some of our other favorites include: cherry, peach, blueberry, etc. Just make sure to run it through a food processor to break up any of the larger fruit.

Can other spices be used?

Add apple pie spice or pumpkin pie spice in place of the cinnamon and nutmeg for a twist.

I don’t have a food processor, what is another option?

If you don’t have a food processor, just take a knife and chop up the apples while they are inside the can. Just do a sawing motion in the can until they are all into smaller bits. Similar to what I do for my easy apple danishes.

Can I make my own homemade pie crust?

Absolutely, we use 3 refrigerator pie crusts (2 pie crusts come in each box) for this recipe as we are using 2 for the base of the cookies and 1 for the lattice top. So if you are going to make your own pie crust make sure that it makes 3.

How do I store leftovers?

These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days. They can also be frozen, place in a freezer container layered with parchment paper where they will keep for up to 3 months. To defrost, remove from the freezer to the refrigerator overnight until thawed.

Pinterest image overhead of finished Easy Apple Pie Cookies.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • apple pie filling
  • refrigerator pie crusts
  • egg
  • water
  • coarse sugar
  • ground cinnamon
  • ground nutmeg
Ingredients needed: apple pie filling, refrigerator pie crusts, egg, water, coarse sugar, ground cinnamon and ground nutmeg.

HOW TO MAKE EASY APPLE PIE COOKIES:

Preheat the oven to 350°F. Line two sheet trays with parchment paper, and set aside. Place the apple pie filling into a food processor and process the apples into small bits. Do not process too much, we still want some texture from the apples. Note: if you don’t have a food processor, just take a knife and chop up the apples while they are inside the can. Just do a sawing motion in the can until they are all into smaller bits.

Blended up apple pie filling in food processor.

On a clean work surface, roll out one of the pie crusts. Cut the crust into ¼ inch strips. I find this easiest to do with a ruler and a pizza cutter. The ruler helps to keep the lines straight. Cover with a clean kitchen towel and set aside.

Pie crust cut into strips on cutting board.

Roll out the other pie crust onto the prepared sheet tray.

Pie crust on parchment paper on baking sheet.

Spread half of the apple pie filling on top.

Apple pie filling spread over pie crust.

Add ¼ of the pie crust strips on top of the filling. Make sure to match up the sizes of the pie crusts so the lengths are the same. 

Strips of pie crust added to the top of the apple pie filling.

To make the lattice, pull back every other piece of the pie crust.

Strips of the pie crust pulled back to start latticing.

Lay down a fresh strip of pie crust. Place the strips you pulled back over the crust you just added. Now, repeat with the crusts that weren’t pulled back the first time. 

Strips added to the top of pie crust strips to lettuce.

Keep doing this until another ¼ of the pie crusts strips have been used, and it covers the filling.

Finished lettuce on top of pie filling.

Using a 2 ½ inch round cookie cutter, or one of similar size, cut out cookies. Remove the scraps.

Cookie cutter cutting out circles from the pie crust and filling.

In a small bowl, beat the egg with the water. In another small bowl, mix together the coarse sugar, cinnamon, and nutmeg. Brush the exposed pie crust with the egg wash.

Cookies being brushed with egg and water mixture.

Sprinkle the cookies with the sugar mixture. Bake for 20-25 minutes. While the first batch of cookies are baking, repeat making the additional cookies with the remaining pie crust and apple pie filling.

Cinnamon sugar mixture sprinkled on cookies.

Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Finished baked cookies on baking sheet.
Stacked Easy Apple Pie Cookies on wooden cutting board.

WANT MORE DELICIOUS RECIPES?

Close up square image of Easy Apple Pie Cookies on wooden cutting board.

Easy Apple Pie Cookies

These Easy Apple Pie Cookies are fun, tasty and a great treat for fall! Using pie crust and apple pie filling, these cookies are so easy to make and are so cute!
5 from 2 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 18

Ingredients

  • 21 ounce can apple pie filling
  • 3 refrigerator pie crusts, thawed (you'll need to purchase 2 boxes)
  • 1 large egg
  • splash of water
  • 2 tablespoons coarse sugar (see notes below)
  • ¼ teaspoon ground cinnamon
  • Pinch ground nutmeg

Instructions

  • Preheat the oven to 350°F. Line two sheet trays with parchment paper, and set aside.
  • Place the apple pie filling into a food processor and process the apples into small bits. Do not process too much, we still want some texture from the apples. See my note below if you don't have a food processor.
  • On a clean work surface, roll out one of the pie crusts. Cut the crust into ¼ inch strips. I find this easiest to do with a ruler and a pizza cutter. The ruler helps to keep the lines straight. Cover with a clean kitchen towel and set aside.
  • Roll out one of the pie crusts onto the prepared sheet tray.
  • Spread half of the apple pie filling on top.
  • Add ¼ of the pie crust strips on top of the filling. Make sure to match up the sizes of the pie crusts so the lengths are the same.
  • To make the lattice, pull back every other piece of the pie crust.
  • Lay down a fresh strip of pie crust. Place the strips you pulled back over the crust you just added. Now, repeat with the crusts that weren’t pulled back the first time.
  • Keep doing this until another ¼ of the pie crusts strips have been used, and it covers the filling. Refer to the photos above for clarification.
  • Using a 2 ½ inch round cookie cutter, or one of similar size, cut out cookies. Remove the scraps.
  • In a small bowl, beat the egg with the water. In another small bowl, mix together the coarse sugar, cinnamon, and nutmeg.
  • Brush the exposed pie crust with the egg wash.
  • Sprinkle the cookies with the sugar mixture. Bake for 20-25 minutes.
  • While the first batch of cookies are baking, repeat making the additional cookies with the remaining pie crust and apple pie filling.
  • Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • If you don’t have a food processor, just take a knife and chop up the apples while they are inside the can. Just do a sawing motion in the can until they are all into smaller bits.
  • These can be frozen, see above on how to do that.
  • If you do not want to lattice your pie crust, you can layer it, see the FAQ above on how to do that.
  • The scrap pieces can be baked as well for you to snack on so you aren’t wasting anything. 
  • Don’t have coarse sugar? Just use granulated sugar. 
  • Apple pie spice can be substituted for the cinnamon and nutmeg. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Sodium: 135mg | Fiber: 1g | Sugar: 6g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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