Apple Pie Cookies

To make Apple Pie Filling:

1. Combine the sliced apples and the lemon juice and set aside.
2. In a small pot mix the cornstarch, sugar, brown sugar, cinnamon, nutmeg and water. Over medium-high heat bring to a boil while stirring constantly. Let boil for 2 minutes until it thickens, then add the apples.
3. Reduce the temperature to low, cover the pot and let simmer about 10 minutes. The apples should soften but not fall apart. Remove the pot from the heat and leave it covered to cool and soften.
4. Once cooled, remove the apples and chop them into small pieces and set aside.

To make Pie Crust: 5. In a large bowl mix the flour, salt and sugar. 6. With a mixer blend the cubed butter and the flour (the mixture should resemble a coarse meal). 7. Pour in two tablespoons of cold water and mix, repeat until the dough becomes elastic — when squeezed it should hold together, not fall apart. Add water one tablespoon at a time so you don't overdo it. 8. Divide the dough into two equal parts, form discs, wrap each in cling film and leave in the refrigerator for an hour. 9. Lightly dust the work surface with flour, place the chilled dough, dust the dough with flour too and roll it out. Turn the dough while rolling to prevent sticking. Roll to about 3 mm thick. 10. Repeat with the other half of the dough.

Assembling the Apple Pie Cookies: 11. Preheat the oven to 176°C, line the baking tray with paper and spray with fat. 12. Spread one piece of dough with the caramel mixture. 13. Distribute the apple filling. 14. Cut the second half of the dough into strips and make a lattice over the finished pie. 15. With a cookie cutter cut the dough into circles and place them on the tray. 16. Beat the egg with a fork and brush the cookies on top. 17. Mix the cinnamon with the sugar and sprinkle the cookies well. 18. Bake about 20–30 minutes (until golden brown).

Notes: Apple pie filling recipe adapted from Spend With Pennies. Pie crust recipe adapted from Martha Stewart.