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Apple Pie Cookies

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There are few things as American as apple pie, as the saying goes, but like

much of America's pie tradition, the original apple pie recipes came from

England. These pre-Revolutionary prototypes were made with unsweetened

apples and encased in an inedible shell. Yet the apple pie did develop a

following, and was first referenced in the year 1589, in Menaphon by poet

R. Greene: "Thy breath is like the steeme of apple pies."

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Ingredients

  • Ingredients
  • 1 box ready to use pie crust (2 crusts total)
  • 1 can apple pie filling
  • 1 egg white
  • 1-2 tablespoons sugar or stevia
  • whipped cream for serving (optional)

Details

Servings 14
Preparation time 60mins
Adapted from spendwithpennies.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Remove pie crusts and let sit 15 minutes per box instructions. Lay out

parchment paper and unroll pie crusts. Using a 2.75" circle cutter, cut

circles out of one of the crusts (I made 14 and then at the end I made a

couple more with leftovers). You can re-roll the scraps to make more

circles.

Cut strips (approx 1/4" or as thick as you'd like) out of the second pie

crust. (I used a pastry wheel to make them pretty).

Open the can of pie filling and pour it onto a cutting board. Dice the

apples into small chunks.

Place 1 heaping tablespoon of pie filling on each circle (you may have some

left over). Using the strips of pastry you cut, weave them on top of each

circle to create a lattice. View the How to Create a Lattice Crust tutorial

here

Once the lattice is completed, use the same cookie cutter to trim the stray

bits of pastry. I used a child's fork to create the design along the edges.

Brush each cookie crust with egg white and sprinkle with sugar.

Place on a cookie sheet lined with parchment paper and bake 12-16 minutes

or until browned.

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