Diamond Cookie Pie Recipes

CINNAMON DIAMONDS

Steps:

• Sift together flour and spices.
• Add brown sugar.
• Cut in butter till mixture is crumbly.
• Blend in egg yolk.
• Put 1/4 inch thick on 15x13 ungreased cookie sheet.
• Brush top with beaten egg white. Sprinkle on top with nuts.
• Cut into diamond shapes.
• Bake in moderate oven (350°F) for 20 25 minutes or until crisp around edges.

COOKIE PIE

Steps:

• Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.

DIAMOND APPLE PIE

Steps:

• In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, granulated sugar, cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely.
• On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet. Refrigerate until firm, about 30 minutes.
• Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water.
• For top dough, use a 2 1/4-inch diamond cookie cutter to stamp out 16 diamonds (reroll scraps, if needed). Freeze cut shapes on parchment-lined baking sheets until very firm, 15 minutes. Trim bottom dough flush with pie-dish rim. In a small bowl, whisk egg white and 1/2 tablespoon water with a fork. In another small bowl, whisk egg yolk and 1/2 tablespoon water. With a small pastry brush, brush every other tile with egg white and sprinkle with sanding sugar. Brush remaining tiles with yolk. Starting in center of pie, arrange diamonds over filling, alternating between egg-wash finishes. Using kitchen shears, trim diamond edges flush with pie-dish rim. Refrigerate until dough is firm, 30 minutes.
• Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours.

COOKIE BUTTER PIE

Steps:

• In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.

DIAMOND APPLE PIE

Steps:

• In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, granulated sugar, cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely.
• On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet. Refrigerate until firm, about 30 minutes.
• Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water.
• For top dough, use a 2 1/4-inch diamond cookie cutter to stamp out 16 diamonds (reroll scraps, if needed). Freeze cut shapes on parchment-lined baking sheets until very firm, 15 minutes. Trim bottom dough flush with pie-dish rim. In a small bowl, whisk egg white and 1/2 tablespoon water with a fork. In another small bowl, whisk egg yolk and 1/2 tablespoon water. With a small pastry brush, brush every other tile with egg white and sprinkle with sanding sugar. Brush remaining tiles with yolk. Starting in center of pie, arrange diamonds over filling, alternating between egg-wash finishes. Using kitchen shears, trim diamond edges flush with pie-dish rim. Refrigerate until dough is firm, 30 minutes.
• Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours.

DIAMOND COOKIE PIE

Steps:

• 1. In large bowl, cream butter, brown sugar, eggs, and vanilla until light and fluffy. Blend in flour. Stir chocolate chips and nuts. Pour mixture into unbaked pie shell.
• 2. Bake at 325 for 50 to 55 minutes or until top is golden brown or pick inserted into center comes out clean. Serve warm with vanilla ice cream.