Pie Cookies
These Pie Cookies by Jennifer from Flour & Floral are a sure way to impress your friends and family this holiday season. Featuring E.D.SMITH® luxurious pie fillings in Apple, Cherry, and Blueberry flavour, these bites of deliciousness require minimal ingredients to make. They begin with a buttery flaky pie crust, fruit pie filling, and are drizzled with a sweet vanilla glaze. These pie cookies are the perfect dessert to share with loved ones!
Ingredients
- 2 boxes store-bought double pie crust, 4 pie doughs in total, thawed to room temp
- 1 can E.D.SMITH® Apple Pie Filling
- 1 can E.D.SMITH® Cherry Pie Filling
- 1 can E.D.SMITH® Blueberry Pie Filling
- 1 egg large
- 1 tbsp. sugar or coarse sugar, optional
- 1 1/2 cup Powdered Sugar
- 3 tbsp. Heavy Cream
- 1 tsp. Pure Vanilla Extract
Directions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface unroll pie dough. Using a 3” cookie cutter, cut out 12 bottoms (dough scraps will need to be rerolled to get 12). Repeat process with second pie dough so that you have 24 bottoms in total. Place each bottom on prepared baking sheets (12 on each).
- Place 1 Tbsp of preferred filling flavor on each bottom (if using apple, empty filling onto a cutting board and chop into smaller pieces). Set aside.
- On a lightly floured surface, unroll the 3rd pie dough. Using a pizza wheel cutter, cut out thin strips for the lattice. In a small bowl, beat egg to make egg wash; using your finger, put egg wash around the outer edge of each bottom. Lay 3 strips across each cookie filling, using your finger put egg wash on each strip. Then lay 3 more strips on top, in a perpendicular direction. Using a 3” cookie cutter, press down on the cookie bottom and remove excess pieces. Excess dough can be rerolled and cut to make more lattice strips.
- On a lightly floured surface, unroll the 4th and final pie dough, and using a 3” cookie cutter, cut out enough tops to cover the remaining bottoms. Dough scraps will need to be rerolled to get enough tops. With a small sharp knife make an “X” shaped slit in each top. Place them on top of the remaining outer-edge-egg-washed bottoms, and using a fork, crimp around the edge to seal the filling in.
- Brush egg wash over each pie cookie, and sprinkle with sugar (optional). Bake in the oven for 20-25 minutes until golden brown. When done, remove pie cookies from baking sheet and allow to cool on a rack.
- While pie cookies are baking, whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth. If too thick, add more cream; if too thin, add more powdered sugar. Put icing in a piping bag with “Wilton Tip 7” piping tip, and pipe icing onto each pie cookie. Enjoy!
Tips
- Any leftover pie filling can be scooped into ziplock bags and frozen until ready to use next time. It freezes very well!
- Store pie cookies in airtight container in fridge for up to 7 days.
