I don’t have all the answers to real life problems, but I do know what to do with those pie scraps. Make these!
One can only make so many cinnamon sugar twists, and no one wants to throw out those little bits of yum. Bite-size pie is the answer. Be a recessionista. Waste nothing.
I made a tart a few days ago and saved the extra dough wrapped in plastic in the fridge. Depending on your extras, you should be able to re-roll a few times. Give up though when you find yourself rolling out dough the size of a quarter. It’s just not worth it at that point.
P.S. Make the tart too. It’s UH-MAZE-ZING.
Apple Pie Cookies
Makes roughly 1 dozen
Extra pie dough (mine was about the size of a tennis ball, and I used this recipe)
1 tablespoon sugar
1/2 teaspoon cinnamon
Juice from half a lemon
pinch of salt
Preheat the oven to 375, and line a baking sheet with parchment. Peel the apple, and shred it on a cheese grater. Mix with the lemon juice to stop it from browning. Add in the cinnamon and the salt and toss to release the juices. Roll out your dough to about 1/4 of an inch and stamp out rounds with a 2-inch cookie cutter.
Fill a small bowl with water. Spoon a small amount (about 1/2 teaspoon) of filling into the center of each round. Wet the edges with water and pinch to create three points. Really pinch it good to make sure everything is sealed – no one wants to eat a cookie that has fallen apart.
Transfer to the baking sheet and bake until browned, about 15 minutes.
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