Skip the effort of a full pie and make these mini pies the size of cookies. You can easily swap the apple butter for any flavor jam you desire to customize the cookies for any occasion.
Prep: 20 mins
Bake: 12 mins
Total: 32 mins
1 14.1 ounce package rolled refrigerated unbaked pie crusts (2 crusts)
Nonstick cooking spray
1 cup apple butter or desired-flavor fruit jam
Coarse white decorating sugar (optional)
Preheat oven to 450°F. Let pie crusts stand according to package directions. Coat two baking sheets with nonstick cooking spray, set aside.
On a lightly floured surface, roll one pie crust into a 14-inch circle. Using a sharp knife or pizza cutter, cut 1/4-inch wide strips. Cover and set aside.
Roll remaining pie crust dough into a 13-inch circle. Spread apple butter over crust. Create a lattice top with dough strips. Using a 2- to 2 1/2-inch diameter drinking glass*, cut rounds from pastry and transfer to prepared baking sheets. If desired, coat tops of cookies with nonstick spray and sprinkle with coarse white decorating sugar.
Bake on separate oven racks for 12 minutes or until cookies are golden brown, switching racks halfway through baking. Cool on baking sheets on wire racks for 5 minutes. Transfer cookies to wire racks to cool completely.
You want to use something with a blunt edge to cut out the cookies, so when you press, it seals the edges.
You can also make these with canned pie filling, but first, transfer to a food processor and pulse until the fruit is finely chopped.
Reserve the scraps and bake as directed for cookies, if desired.
Photo: Matthew Clark