Cookie Crust Topping

Clever trick for busy pie bakers


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


  • 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.