These cookies were super simple to make and cooked fairly quick. They were also delicious and the smell while baking reminded me of cool, crisp, autumn days. The type of day where we picked the apples for the apple pie filling in this recipe.
- Pre-made frozen pie crust (in sheets, NOT in a pan).(I used Pillsbury refrigerated dough.)
- Apple pie filling, with the apple slices cut into small pieces
- 1 egg
- Granulated sugar
- Cookie cutters in your desired shapes (I used a drinking glass, mainly because my son has
stolenborrowed all my cookie cutters for play dough.)
2. Place the pie crust on a floured surface and cut out your desired shapes.
(For me, one pie crust made 4 apple pie cookies without re-rolling the dough. Re-rolling the dough (both sheets made 1 dozen cookies)
3. Line a baking sheet with parchment paper. For each cookie, place one piece of dough on the baking sheet. Add a small amount of apple pie filling in the middle, making sure there is a little room around the edges to seal the dough.
Take another piece of dough in the corresponding shape and place it on top, gently pressing the edges together. Use a fork to make a decorative edge.
4. Separate the egg white into a small bowl. Using a pastry brush, lightly brush the tops of the cookies with the egg white. Sprinkle the tops with the sugar. (I also sprinkled a little cinnamon on top.)
5. Bake for 13-16 minutes, or until tops are lightly browned.