Cookie Crust Topping

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)

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.

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