Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. Set one aside (you’ll bake the cookies on it later), and use the other one to make your pie crust. Roll out the store bough pie crust onto the cookie sheet and bake for 15 minutes or until golden brown and fully cooked. Break into small pieces and set aside.

In a stand mixer fit the paddle attachment, beat the butter and sugars together until light and airy, about 2 minutes.

Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and fluffy, about 2 minutes.

Add the flour, baking powder, baking soda, spices and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain.

Use a rubber spatula to fold in the apple pieces and 1 cup of the pie crust pieces, mixing a few times to make sure they’re evenly distributed.

Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet. Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!