My Apple Pie Cookies were a hit with my family over the holidays, but they’d make a great treat year round. They are basically bite sized miniature apple pies and so yummy! I borrowed my mom’s fondant cutter to get that fun zigzag design in my pie crust. You can also use a zigzag shaped pastry or pasta cutter, found at most stores that sell bakeware. It just adds that extra special something on these cookies. Make a batch with your child’s help for their teachers and they’ll make for a great gift! These cookies might look fancy, but they are super easy to make and they will impress!
- 1 box of refrigerated Pillsbury Pie Crust
- 1 can of apple pie filling (or homemade)
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 egg
- 1 tablespoon water
- 3 tablespoons cinnamon/sugar
- zigzag pastry or pasta cutter
- round cookie cutter
- pastry brush
- 1. Unroll the first pie crust sheet out (the box comes with 2) and use a cookie cutter to cut out 12 circles. Place the circles on a baking sheet.
- 2. Chop the apples in the pie filling into little pieces. Mix with 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
- 3. Add a tablespoon of apple pie filling to the center of each pie crust circle.
- 4. Cut the second pie crust sheet into little strips using a pastry or pasta zigzag cutter and make a lattice design on top of the pie filling. Remove excess pie crust with a knife.
- 5. Beat an egg with 1 tablespoon water and brush the egg wash on each cookie.
- 6. Generously sprinkle cinnamon/sugar on top of each cookie.
- 7. Bake at 350 degrees for 15-20 minutes or until golden brown. Allow to cool and then enjoy!
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