Pie Crust Cut Out Cookies

It wasn’t until adulthood that I truly came to appreciate the buttery, flaky deliciousness that is pie crust! I wish I could go back in time and eat all of those crusts I left behind in my childhood. Though I suppose it’s not too late to make up for those lost crusts!

This is a super simple cookie idea that you can whip up before entertaining guests, or you can freeze a batch so you can always have a pie crust cookie on hand in case of emergency. You know what I’m talkin’ ’bout.

Ingredients:
2 store-bought pie crusts
apple butter or any pureed preserves
one egg
crystal sugar for sprinkling

One box of pie crusts (2 crusts) yields 7 large (4″) cookies.

Preheat oven to 375°F.

Step One: Roll out your pie crust and cut out circles. Gather the scrap crust and re-roll it to the same thickness. Try not to overwork the scrap pieces too much.

Step Two: I was able to get fourteen 4″ circles out of two store-bought pie crusts. I spread homemade apple butter onto 7 of the circles. You can use any preserve you want, but if there are chunky fruit pieces in it, you will want to puree it first. Don’t overfill the circles with preserves, or the filling will bubble up and cook over while baking.

Step Three: I cut out holes into the other 7 circles using my fun fall-shaped mini cutters. I placed those cut-out circles onto the apple butter circles and sealed the edges with the end of a mixing spoon.

Step Four: Beat 1 whole egg to brush over the top of each little pie cookie. Promptly sprinkle with some crystal sugar on top and pop those puppies in the oven!

I baked my cookies at 375°F for 20 minutes, but since your cookie sizes may vary, I’d recommend setting your timer for 15 minutes and then letting them bake until they are golden brown around the edges.

The cookies are just a little bit sweet and perfectly flaky. So perfect to enjoy with a hot cup of apple cider! I’d also love a cherry pie cookie atop some hot cocoa. A great treat for a night of holiday decorating! –Mandi

Credits // Author and Photography: Mandi Johnson. Photos edited with Stella from the Signature Collection.

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Ingredients

1x2x3x

• ▢ Ingredients:
• ▢ 2 store-bought pie crusts
• ▢ apple butter or any pureed preserves
• ▢ one egg
• ▢ crystal sugar for sprinkling

Instructions

• Preheat oven to 375°F.
• Step One: Roll out your pie crust and cut out circles. Gather the scrap crust and re-roll it to the same thickness. Try not to overwork the scrap pieces too much.
• I was able to get fourteen 4" circles out of two store-bought pie crusts. I spread homemade apple butter onto 7 of the circles. You can use any preserve you want, but if there are chunky fruit pieces in it, you will want to puree it first. Don't overfill the circles with preserves, or the filling will bubble up and cook over while baking.
• I cut out holes into the other 7 circles using my fun fall-shaped mini cutters. I placed those cut-out circles onto the apple butter circles and sealed the edges with the end of a mixing spoon.
• Beat 1 whole egg to brush over the top of each little pie cookie. Promptly sprinkle with some crystal sugar on top and pop those puppies in the oven!
• I baked my cookies at 375°F for 20 minutes, but since your cookie sizes may vary, I'd recommend setting your timer for 15 minutes and then letting them bake until they are golden brown around the edges.