pie crust cookies.
.
my mom made a lot of pies when we were growing up. cherry pie, apple pie, mincemeat, pumpkin, custard and my dad’s favorite: lemon meringue. even though making a pie can cause fear in some folks, a seasoned pie maker can actually whip one up pretty quick. it’s the cooling process that tests your patience. especially the patience of 3 little girls. if you’re 7, the patience it takes to not eat a perfect slice of cherry pie is enough to get your pigtails in a knot. in comes the savior: the pie crust cookie.
.
like all little girls i assumed my family was unique in the pie crust cookie practice: take pie crust scraps (the ones that occur when you trim the sides) sprinkle them with sugar and cinnamon and bake like cookies. easy peasy. and ready in 10 minutes. with no “cooling time waiting” or “you can have pie after dinner” waiting. instant gratification.
.
it turns out there are tons of ways to dress up your pie crust scraps. tons. i think my favorite is still the old stand by, simply sprinkled with cinnamon sugar. we always had a little dish of cinnamon sugar on our kitchen table, it was used for cinnamon toast (but probably left over from snickerdoodles). i recommend making a little dish to keep. you won’t need all of this for piece crust cookies, but it’ll keep.
cinnamon sugar
1/2 cup sugar
1 T ground cinnamon
mix to combine. keep in an airtight container or lidded dish.
.
pie crust cookies
lay your pie crust scraps on a cookie tray (you can use parchment if you’d like). sprinkle all over with cinnamon sugar. bake at 425 for 5-7 minutes. eat and enjoy.
*note: sometimes, i just don’t have a lot of scraps left over when I make a pie. Whatever scraps you do have left, throw them in a freezer bag and bake up a batch of scrap cookies whenever you have enough for a proper pie crust cookie feast.
pie crust cookies.
.
my mom made a lot of pies when we were growing up. cherry pie, apple pie, mincemeat, pumpkin, custard and my dad’s favorite: lemon meringue. even though making a pie can cause fear in some folks, a seasoned pie maker can actually whip one up pretty quick. it’s the cooling process that tests your patience. especially the patience of 3 little girls. if you’re 7, the patience it takes to not eat a perfect slice of cherry pie is enough to get your pigtails in a knot. in comes the savior: the pie crust cookie.
.
like all little girls i assumed my family was unique in the pie crust cookie practice: take pie crust scraps (the ones that occur when you trim the sides) sprinkle them with sugar and cinnamon and bake like cookies. easy peasy. and ready in 10 minutes. with no “cooling time waiting” or “you can have pie after dinner” waiting. instant gratification.
.
it turns out there are tons of ways to dress up your pie crust scraps. tons. i think my favorite is still the old stand by, simply sprinkled with cinnamon sugar. we always had a little dish of cinnamon sugar on our kitchen table, it was used for cinnamon toast (but probably left over from snickerdoodles). i recommend making a little dish to keep. you won’t need all of this for piece crust cookies, but it’ll keep.
.
xo,
rachael
.
cinnamon sugar
1/2 cup sugar
1 T ground cinnamon
mix to combine. keep in an airtight container or lidded dish.
.
pie crust cookies
lay your pie crust scraps on a cookie tray (you can use parchment if you’d like). sprinkle all over with cinnamon sugar. bake at 425 for 5-7 minutes. eat and enjoy.
.
*note: sometimes, i just don’t have a lot of scraps left over when I make a pie. Whatever scraps you do have left, throw them in a freezer bag and bake up a batch of scrap cookies whenever you have enough for a proper pie crust cookie feast.
