Cookie Crust Topping

Name: Cookie Crust Topping
Cuisine: United States
Ingredients: Unbaked pie shell filled with canned mincemeat, cherry or apple pie filling; ¼ roll commercial refrigerator cookie dough (14 slices); Unbaked pie shell filled with canned mincemeat, cherry or apple pie filling; Unbaked pie shell filled with canned mincemeat, cherry or apple pie filling; Unbaked pie shell filled with canned mincemeat, cherry or apple pie filling

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Clever trick for busy pie bakers

Ingredients

Unbaked pie shell filled with canned mincemeat, cherry or apple pie filling
¼ roll commercial refrigerator cookie dough (14 slices

Americas
United States
Dessert

Method

Slice refrigerator cookie dough in ⅛" slices; cut slices in quarters. Arrange to cover top of filling in pie shell.
Bake as directed for regular 2-crust pie. Mark pieces for cutting while pie is still hot from oven.