Apple Pie Cookies


  Take a look at these cutie pies!  Cutie pie cookies?  It’s the best of both worlds.  They’re individual apple pies that you can hold in your hand and eat like a cookie.  I just couldn’t get over how cute they are.  I think they kind of look like little sand dollars.   Don’t like apple pie?  Use any fruit filling you’d like but only about a tablespoon per cookie.  You don’t want to overfill them otherwise you won’t be able to seal them.  A little of the filling does ooze out of some of them, but that just makes them better.  They are simple enough to have the kids help make them.  They’ll have so much fun and so will you.  So grab the kids, get in the kitchen and bake up some good times.
  Topped with whipped cream and cinnamon.  YUM! Apple Pie Cookies

Makes 16 cookies

1 box refrigerated pie crusts (2  nine inch crusts per box)

21 oz. can apple pie filling

1 large egg

1 Tbs. water

cinnamon sugar to sprinkle on top-optional

caramel sauce to drizzle over cookies-optional

Remove the pie crusts from the box but leave them in their plastic sleeves.  Set on the counter for 15-20 minutes to come to room temperature per package directions.  Preheat oven to 375 degrees.  Line two baking sheets with parchment paper. Lay a piece of parchment paper on your counter work area.  Sprinkle parchment lightly with flour.  Rub some flour on your rolling pin.  Roll out the first crust to about 11-12 inches.  Using a 3 inch biscuit cutter or round cookie cutter and cut out circles (mine made 12 the first time).  Re-roll scraps and cut out more circles (mine made 3 this time).  Roll out the scraps one more time  and cut out 1 more circle.  Repeat with the second pie crust making 16 three inch circles.  Cut three or four small slits into the second batch of 16 to allow steam to escape.  Place 8 circles on each baking sheet.  Cut the apple pie filing into small pieces. Spoon about a tablespoon of the pie filling onto each of the 16 circles. Place the egg in a small bowl and add the water.  Beat with a fork until white and yolk are fully incorporated.  Brush the edges of the circles with the egg wash.  Place a pie crust circle on top of each of the filled circles.  Carefully press and seal the edges together using the tines of a fork.  Brush the tops with egg wash.  Sprinkle with cinnamon sugar if desired.  Bake at 375 degrees for 14-18 minutes or until lightly golden brown.  Remove from oven and allow to cool.  Drizzle with caramel sauce if desired.  Serve warm or at room temperature.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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