Peel and dice apples.
Melt the butter in a saucepan over medium heat, then add apples, date syrup, date sugar, cinnamon, flour, and apple cider.
- Cook until the mixture has thickened slightly, being careful not to burn anything.
Unroll one of your pie crusts on a flat surface, and cut circles out of it using a wide mason jar lid circle, rerolling the dough and cutting circles until you don’t have any dough left. If you don’t want to use premade pie crusts, please check out our recipe for pie crust dough here.
Take your circles and place them on a parchment-lined cookie pan or nonstick pan and put about two tablespoons of apple pie filling on each.
Cut your other premade pie crust into narrow strips about a half inch wide.
Now, this part seems really tricky, but it’s actually really easy. To make the lattice design, you’ll need six strips for each cookie—3 across and 3 woven over and under those three on an alternating basis. For example, put three strips parallel and evenly-spaced from each other over the cookie, then weave one perpendicularly under the first one, then weave it over the next one, then weave it under the last one. The next strip will need to be woven first over, then under, then over again, and the last one needs to be woven under, over, and under (the exact same way as the first one). Repeat this process for each cookie, then finalize the process by using your wide mason jar circle to cut off the extra dough off the strips to make the apple pie cookies perfectly circular.
Bake at 350ºF for 20–25 minutes or until lightly brown.
Serve with a scoop or two of vanilla ice cream and enjoy and savor your very own bitesized apple pie happiness!
