Apple pie is a real treat during this time of year, as warm, cinnamon-tinged thick pie filling envelops chunks of apples for a true taste of the holidays. Now you can enjoy this experience as a cookie! With real fruit and heavenly sweet flavor, this tasty take on pie will be the apple of your eye! Makes 24 cookies Ingredients 1 (16-ounce) container refrigerated pie dough roll 5 small Granny Smith apples, peeled, cored, and finely diced 1 cup granulated sugar 1 teaspoon ground cinnamon 2 tablespoons lemon juice 1 tablespoon cornstarch ⅓ cup brown sugar 1⅛ cups all-purpose flour ⅓ cup oats Pinch of salt 7 tablespoons butter, melted Instructions: Preheat oven to 350°F. Roll out dough onto a lightly floured surface, and cut out 2-inch circles until all the dough is used. Place one circle into each well of a nonstick cupcake pan. In a saucepan over medium heat, add the apples, ¼ cup granulated sugar, cinnamon, lemon juice, and cornstarch. Cook, stirring occasionally, for 5-10 minutes, until apples have softened and the juices start to thicken. Remove from heat, and add 1 tablespoon of the mixture to each pan well. Combine the rest of the ingredients in a bowl, and mix well; add a generous tablespoon of this mixture to each pan well, and gentlypress down. Bake for 17–19 minutes, and let cool in the pan for at least 10 minutes before transferring to a wire rack.