2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
nước ép, nước trái cây of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel, kẹo caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
Preheat lò nướng to 375° and line a baking sheet with parchment paper.
Make táo, apple pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few phút more, then add cornstarch and chanh juice. Remove from heat and let slightly cool.
Roll out refrigerated pie crusts on a floured work surface. Slice one into long, 1/2" thick lattice strips. Set aside.
Spread the một giây pie crust with caramel, then hàng đầu, đầu trang with táo, apple pie filling. hàng đầu, đầu trang half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie hoặc bánh quy, biscuit cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush bánh quy, cookie with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.