3appleslarge (any variety), peeled and sliced into small chunks
2whole-wheat pie crusts9 inch (pre-made will work great!)
1egg whitelightly beaten
Preheat oven to 375.
In a skillet, heat the olive oil on medium heat. Add the apples and cook for about 5 minutes, stirring often. Add the sugar, cinnamon, and lemon juice. Cook an additional 5 minutes, stirring often. Remove from heat and set aside to cool.
Remove pie crusts and let sit for about 15 minutes to allow the crust to soften. Unroll the crusts onto a flat surface. Using a circle cutter, (about 2.75 inches in diameter) cut circles out of one crust, about 14 circles. You can re-roll the scraps to make more circles if desired. Cut the second crust into strips about 1/4 inch wide.
Place 1 heaping tablespoon of pie filling on each circle (you may have some leftover). Place the strips of pastry on top and weave them on top of each circle to create a lattice or crisscross pattern. Using the same circle cutter used earlier, cut away any excess dough on the edges. Last, use a fork and press the tongs around the edges to seal the dough pieces together and create a "crust".
Brush the tops of each cookie with the egg white and place on a baking sheet. Bake for 10 to 15 minutes or until lightly browned on top. Serve warm or cold, store refrigerated in an airtight container.