For Apple Pie Filling:
3 apples (about 1 lbs.)-peeled and sliced into 8 slices
each
1-2 tablespoon lemon juice
3 tablespoon white sugar
3 tablespoon brown sugar
3 tablespoon corn starch
1/2 teaspoon cinnamon
A dash of nutmeg
3/4 cup water
For Pie Crust:
1 cup (2 sticks) unsalted butter cut into cubes-chilled
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup ice water
For Filling and Topping:
1 3/4 cup apple pie filling-chopped into small pieces
1 cup caramel sauce
1 egg lightly beaten
1 tsp cinnamon
1/4 cup sugarBeat together cream cheese and nondairy
whipped topping until well-combined.
Mix in Greek yogurt and sweetened condensed milk until
combined.
Spread into a dish.
Top with Lucky Leaf pie filling.
Chill until ready to serve.
Serve with graham crackers, vanilla wafers, pretzels, or
other desired dippers.
Instructions:
To
make Apple Pie Filling:
1. Toss sliced apples
with lemon juice and set aside.
2. In a saucepan or a
pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir
well and bring to a boil over medium-high heat whisking constantly. Let it boil
2 minutes until thick, then stir in apple slices.
3. Reduce heat to low,
cover the pot and let it simmer about 10 minutes. Apples should be soft but not
mushy (cooking time depend on sort of apples). Remove apples from heat and
leave them covered to soften and cooled.
4. When it’s cooled take
out the apples from the sauce and chop into small pieces, set aside.
To
make Pie Crust:
5. In a large mixing
bowl place flour, salt and sugar and mix to combine.
6. Using a pastry
blender incorporate chilled butter cubes into the flour mixture(the mixture
should resemble coarse meal)
7. Drizzle 2 tablespoons
ice water over the mixture and blend, repeat with another 2 tablespoons water.
When you squeeze the dough it should holds together (you may have to add more
water if the dough crumbles, add 1 tablespoon at a time)
8. Divide the dough into
two equal pieces, flatten and form two disc, pack each disc with plastic wrap
and refrigerate 1 hour.
9. Lightly dust working
surface with flour, place chilled dough, dust the dough and the rolling pin,
too. Turn the dough as you rolling to prevent it from sticking. Roll it out
1/8-inch thick.
10. Repeat the process
with the other disc.
To
assemble the cookies:
11. Preheat the oven to
350 F, line cookie sheet with parchment paper, spray with non-stick spray and
set aside.
12. Spread the caramel
sauce onto one pie crust.
13. Spread chopped apple
pie filling over caramel and gently tap the filling with your palms.
14. Cut second pie crust
into 1/2 inch strips and create a lattice top over the filling.
15. Using round cookie
cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
16. Beat the egg with a
fork and brush the top of cookies.
17. Combine cinnamon and
sugar and sprinkle the cookies generously.
