28ozrefrigerated pie crusts2 boxes, 4 sheets total
21ozcherry pie filling
flouras needed, for rerolling pie dough
Preheat the oven to 350F and line baking sheets with parchment paper.
Thaw pie dough according to package directions.
Empty the can of pie filling into a bowl.
Unroll 2 of the pie doughs and smooth any cracks. Use a cookie or buscuit cutter to cut circle bases of the cookies and place on the baking sheets.
Gather the scraps and reroll on a lightly floured surface.
Use a spoon or a fork to place 2-3 cherries in the center of the base of the cookie. Cut 1/4 - 1/2 inch strips from the excess dough and create a “lattice” on top of the cherries. Use a fork to press the strips into the base in a similar fashion to a pie crust. Use the circle cutter to go back over the pie cookie and trim the excess.
Whisk egg and water in a small bowl with a fork. Use the pastry brush to spread egg mixture over the cookie. Top with sparkling sugar.
Bake for 25-30 minutes or until golden brown. Allow to cool on the baking sheet.
Be careful not to place too much pie filling in the center of the dough. If you add too much, your cookies will be exploding with pie filling after you take them out of the oven.