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
jus, jus de of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
Preheat four to 375° and line a baking sheet with parchment paper.
Make pomme 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 minutes more, then add cornstarch and citron 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 seconde pie crust with caramel, then haut, retour au début with pomme pie filling. haut, retour au début half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie ou biscuit cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush biscuits, cookies with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.