Apple Pie Cookies with Cinnamon Whipped Cream
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 7 cookies 1x
- 2 pre-made pie crusts (we used Pillsbury, which already comes in a pack of 2)
- 1 21oz can of apple pie filling (we used Comstock)
- 1 egg
- Cinnamon and raw (turbinado) sugar for topping
- For the cinnamon whipped cream:
- 3/4 cup heavy whipping cream
- 1 tablespoon sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon vanilla extract
- Preheat your oven to 400 degrees
- Pour your apple pie filling into a medium bowl and, using two knives, slice the apples up until the filling is a rough puree with only small chunks
- Unroll one pie crust out onto your counter
- Spread a thin layer of apple pie filling over the top, right up to the edges – you won’t use all the filling, but you use most of it (probably about 1/2 cup left over)
- Slice your other pie crust into about 1/2 inch strips
- Using the strips of pie crust, weave a lattice crust over top of the apple pie filling (if you don’t know how to do this, it is easier than it looks! Just look it up on google or YouTube)
- Cut circles out using a cookie cutter or the top of a cup (we used a cup)
- Place the circles on a parchment paper lined baking sheet
- In a small bowl, whisk together one egg with a splash water
- Using a pastry brush, brush a small amount of egg wash across the top of each cookie
- Sprinkle some cinnamon and raw sugar on top of each cookie, and place them in the oven to bake for 10-15 minutes, until the lattice crust on top is golden brown
- Meanwhile, make your cinnamon whipped cream
- In a medium bowl, add the heavy whipping cream, sugar, cinnamon, and vanilla
- Using a hand beater (you can also do this using a Kitchen Aid or other stand mixer), beat the ingredients together until the cream is whipped and forms stiff peaks
- Remove the cookies from the oven, let them cool, and serve with the cinnamon whipped cream!
