Autumn Leaves Pie Crust Crackers

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1 package Pillsbury Refrigerated Pie Crust or home made crust

1/2 cup dried cranberries or dried fruit choice

1/2 cup diced toasted pecans or nut of choice

1/2 cup golden raisins- optional

2 tablespoons grated orange zest

Egg Wash

1 large egg

1 teaspoon water

1/4 cup granulated sugar

1 teaspoon ground cinnamon

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Preheat oven to 425. Line baking sheet with parchment paper. Set aside.
Make egg wash. Mix one egg with 1 teaspoon milk or water in small cup, whisk. Set aside.
Unroll two circles of chilled dough on floured surface. Lightly roll to 1/8″ thickness.
In small bowl mix dried cranberries, raisins and toasted pecans with orange zest.
Sprinkle mixture over one crust. Add second crust over filling. Press with rolling pin to seal together.
Cut 2-3″ leaf shapes or desired shape using cookie cutters. Place on baking sheet.
Brush with egg wash and sprinkle with cinnamon sugar.
Bake 6-7 minutes until golden brown.
Serve leafs on top of pies as garnish or bowl full for snacking.

Inspired recipe from Southern Living 2004, and here.

My pie cutters range in 1″ to 1-1/2 ” lengths. Which yield about 120 crackers.

Find it online: https://lizbushong.com/autumn-leaves-pie-crust-crackers/