Cut 2 Granny Smith apples into small pieces. In a medium pan, melt the cinnamon and butter. Add in the water, apples and sugar.
Cover and cook for 5 minutes, until the apples have slightly softened. In a small dish, combine cornstarch and water until combined and add to the apples. Continue to cook for an additional 3 minutes or until the apple mixture thickens.
Preheat the oven to 350 degrees Fahrenheit and Line 2 baking sheets with parchment paper. Set aside.
In a large bowl- whisk together the all purpose flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a medium bowl, combine the Crisco® All-Vegetable Shortening Baking Stick, brown sugar, and white sugar. Using a hand held mixer, beat on medium speed until combined. Add egg and mix until combined. Add the vanilla.
Combine the wet Ingredients with your dry ingredients and mix on medium speed for 2-3 minutes or until combined.
Scoop 1 Tbsp. of cookie dough and roll into a ball and place on the prepared cookie sheet 2-3 inches apart. 6 cookies per sheet.
Bake for 10 minutes. Take the cookies out of the oven and using the back of a spoon, create a center in the cookies while they are warm. Add a Tbsp. of the apple pie filling and place in the oven for an additional 2 minutes. Drizzle with warm caramel sauce and enjoy!
