Apple Pie Cookies

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I feel like this recipe will play out more like a How-to than an actual recipe. You ever do arts and craft activities from Highlights Magazine? It’s sort of like that!

You’ll need:
2 frozen pie crusts; thawed
Eagle Brand Dulce de Leche
E.D. Smith Apple Pie filling
Circular cookie cutter
Pizza cutter
Spatula
Egg wash (1 egg + 1 tsbp. water)
1 tbsp. sugar
Adult supervision

Preheat oven to 350°F and line a cookie sheet with parchment paper.

Flour your work surface and roll out one pie crust and cut out 12 circles with the cookie cutter. Spread a small amount of the Dulce de Leche in the centre of the circle, then top it with a spoonful of the apple pie filling.

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Now you will see other recipes on the Internet that will say to layer the crust, caramel, pie filling, and lattice crust first and then cut. That works perfectly fine and admittedly might be easier but two things are happening with my method:

  1. You are able to roll out the dough you cut away for more cookies.
  2. The caramel will not spill out too much during baking thus avoiding a burnt sugary mess.

Roll out the other dough on a floured surface and cut into strips with the pizza cutter. Lay them across each other to create a lattice and cut them with the cookie cutter. Carefully lift off the surface using a spatula and place on top of the filling. Brush with the egg wash and sprinkle with sugar. Bake for 20 minutes or until golden brown.

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The Ever-Viral Apple Rose

From time to time, a How-to recipe video floats around the interwebs. It gets shared on Facebook, it might even garner a “Like” but very seldom do I actually make an attempt to item in question… until the Apple Rose.

For Thanksgiving, it seemed to hit all the right buttons for an autumn post meal dessert: apples, cinnamon, pastry, and of course the presentation was sure to wow. At the risk of this ending up in the “Nailed It!” meme pile, I gave it a go. I’m happy to say I actually nailed it.

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