• To make the Apple Berry Filling: Add the diced apples, strawberries, butter, brown sugar, granulated sugar, cinnamon, vanilla, lemon juice, and salt to a saucepan.
• Cook over medium heat, stirring occasionally, until the fruit begins to soften and release its juices, about 6–8 minutes.
• In a small bowl, stir together the cornstarch and water to create a slurry.
• Pour it into the fruit mixture and continue cooking for another minute or two, stirring constantly, until the filling has thickened.
• Remove from the heat and allow the filling to cool completely before assembling your pie cookies.
• Jenny's Tip: Keep the fruit pieces pretty small. Since these pies are only about 3 inches across, smaller pieces make them much easier to fill and seal.

How to Assemble the Apple Berry Pie Cookies:

• Preheat your oven to 375°F and line baking sheets with parchment paper.
• Roll your pie dough out onto a lightly floured surface.
• Cut the dough into approximately 3-inch circles. You'll need two circles for each pie cookie.
• Place one piece of dough into your sandwich cutter and sealer, then add a small spoonful of cooled apple berry filling to the center.
• Be careful not to overfill them! It's tempting, but too much filling makes it much harder to get a good seal.
• Place the second pie dough circle on top and use the sandwich sealer to firmly press the edges together.
• Transfer to your prepared baking sheet.
• Whisk together the egg and water to create an egg wash, then lightly brush it over each pie cookie.
• If you're leaving them undecorated or using only a thin glaze, you can sprinkle a little coarse sugar over the tops before baking.
• Cut a tiny vent into the top of each pie to allow steam to escape.
• Bake for approximately 18–22 minutes, or until the crust is golden brown.
• Let cool slightly before glazing.