Apple Pie Cookies
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."
- 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)
Preparation time 60mins
Adapted from spendwithpennies.com
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
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
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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