Wild Rice And Ham Country Tart

Looking for a dinner made using Pillsbury® refrigerated pie crusts and Green Giant® sliced mushrooms? Then check out this wonderful rice and ham tart.

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

Filling:

1

cup cubed cooked ham 

1/2

cup cooked wild rice (from 15-oz can)

1/3

cup finely chopped red bell pepper

1/4

cup thinly sliced green onion tops

1

jar (4.5 oz) Green Giant™ sliced mushrooms, well drained

Custard:

3

eggs

1

cup sour cream

1

tablespoon country-style Dijon mustard

1/2

teaspoon salt

1/8

teaspoon pepper

Topping:

2

cups shredded Swiss cheese (8 oz)

11

pecan halves

Directions:

• Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
• In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
• Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Source: pillsbury.com / Robert Holt

Apple Pie Bites

These incredibly delicious (and easy) Apple Pie Bites are going to be your go-to dessert in a hurry!

Ingredients:

Prep time: 15 minutes

Cook time:12 minutes

Total time:27 minutes

 

• Apple Pie Bites -Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

 

Serves: 8 apple pie bites

 

¼ cup packed light brown sugar

1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls

3 tablespoons butter, melted

⅓ cup chopped pecans

1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices

1 (8-ounce) can Pillsbury Original crescent rolls

Directions:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
3. Melt butter and toss apple slices in butter, set aside.
4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
5. Sprinkle each triangle evenly with the chopped pecans.
6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Notes:

 

Inspired by Beaufort Elementary School's Savory Eats & Seadog Treats, Adapted from Pillsbury.com

Click Here for tutorial.

Source: theblondcook.com

Pumpkin Pecan Pie

Combine two classic favorites to make one delicious dessert. This recipe combines crunchy pecans and creamy pumpkin for a rich and flavorful treat.

Ingredients:

• 3 eggs, slightly beaten
• 1 15 ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch pie crust
• 1 cup chopped pecans
• Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 

 

Makes: 8 servings. 

Source: recipe.com

Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1/4 cup finely chopped pecans
• 4 - 5 tablespoons cold water
• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup margarine or butter, melted
• 1 tablespoon all-purpose flour
• 2 tablespoons bourbon whiskey
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves
• Whipped cream

Directions:

1. For pastry, in a bowl stir together the 1-1/4 cups of flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. 

 

Makes: 8 servings.

 

Source: recipes.com

Walnut Brownie Pie

Just imagine the delight on their faces once you tell them you're having brownies and pie, all-in-one! This yummy treat is special enough for a holiday, and easy enough to make year-round.

Ingredients:

1 refrigerated rolled pie crust (from a 15-ounce package)

1 (18.3-ounce) package brownie mix

1 cup coarsely chopped walnuts, divided

1/2 teaspoon almond extract

 

Directions:

Preheat oven to 350 degrees F. Place pie crust in a 9-inch deep pie plate, flute edges, and set aside.
 

In a large bowl, prepare brownie mix according to package directions; stir in 3/4 cup walnuts and almond extract.
      

Pour batter into pie crust and sprinkle remaining walnuts on top. Bake 55 to 60 minutes, or until toothpick inserted in center comes out dry. Serve warm. 

 

Source:  mrfood.com

Chocolate Candy Bar Ice Cream Pie

Ingredients:

• 1 ready made Graham Cracker Crust
• 6-7 cups chocolate ice cream
• 1-1 1/2 cups chopped candy bars (I used Reeses peanut Butter Cups, Hershey's Chocolate Bars and Kit Kats, 2 bars of each)
• 2-4 tablespoons Hot Fudge Sauce
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar

Directions:

1. Prepare the crust. Using about 2 tablespoons of hot fudge sauce, spread a thin layer up sides and in the crease of the crust. This will help prevent cracking when serving. Set aside.
2. Place ice cream in a bowl and let soften for about 20 minutes, stirring occasionally. Once ice cream is the consistency of soft serve, stir in candy pieces.Spoon ice cream into prepared crust, smoothing it to the edges. Place pie in freezer for 20 minutes.
3. Prepare whipped cream topping. Combine cream and powdered sugar in a mixing bowl. Beat with electric mixer until stiff peaks just begin to form. Do not over beat.
4. Remove pie from freezer and add whipped cream topping. Return to the freezer for at least one hour. Before serving, drizzle remaining hot fudge sauce over top.
5. To serve-remove pie form freezer and let sit for 10 minutes before slicing. Place a sharp knife in a cup of hot water for 2 minutes before slicing pie, this will help the pie slice easier.

Notes:

You can replace the whipped cream topping with cool whip.

Source: chocolatechocolateandmore.com

Marshmallow Crispy Lemon Pie

This treat is lemon heaven from the crust to the filling! The combination of JELL-O gelatin and JELL-O pudding make this marshmallow crispy lemon pie irresistible.

Ingredients:

• 1 1/2 tablespoon(s) butter
• 1/4 cup(s) (1/2 of 3-ounce package) dry JELL-O Lemon Flavor Gelatin
• 4 cup(s) JET-PUFFED Miniature Marshmallows
• 3 cup(s) crisp rice cereal
• 1 package(s) (3.4-ounce) JELL-O Lemon Flavor Instant Pudding
• 1 1/2 cup(s) cold milk
• 5 fresh strawberries, cut in half

Directions:

1. Microwave butter in large microwaveable bowl on high 30 seconds, or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 minute or until marshmallows are completely melted and mixture is blended, stirring after 45 seconds. Add cereal; mix well.
2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
3. Beat pudding mix and milk with whisk 2 minutes; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

---

Tips & Techniques:

Healthy Living: 

Save 50 calories per serving by preparing with 1 1/4 teaspoons JELL-O Lemon Flavor Sugar Free Gelatin and 1 package (1 ounce) JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding.

Substitute: 

Prepare using JELL-O Vanilla Flavor Instant Pudding and your favorite flavor of JELL-O Gelatin.

Substitute: 

Substitute fresh raspberries for the halved strawberries.

How to Use Remaining JELL-O Gelatin Mix: 

Add 1/4 cup boiling water to remaining dry gelatin mix in small bowl; stir 2 minutes until dissolved. Stir in 2 tablespoons cold water. Refrigerate 1 hour until firm.

Source:  delish.com

German Chocolate Pecan Pie Bars

Ingredients:

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes:

*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Source: Recipe adapted from Southern Living, September 2012.

Impossibly Easy Grasshopper Cheesecake Pie

• Prep Time: 10 minutes
• Total Time: 4 hour 30 minutes
• Servings: 10

Ingredients:

Cheesecake:

3/4     cup Original Bisquick® mix

3/4     cup sugar

1/4     cup green crème de menthe

3        eggs

2        packages (8 oz each) cream cheese, softened

1/4     cup miniature semisweet chocolate chips

Chocolate Ganache:

1/2     cup whipping cream

1        cup miniature semisweet chocolate chips 

 

Directions: 

• 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• 2 In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• 3 Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
• 4 In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Expert Tips:

For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13x9-inch glass baking dish. Bake 30 to 37 minutes.

You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder.

Source:  bettycrocker.com

Salsa Verde Corn Chip Pie

Make this Texas Friday-night-football favorite your Tuesday supper.

Ingredients:

• 2 cups frozen whole kernel yellow corn, thawed
• 5 teaspoons olive oil, divided
• 1 (9-oz.) package garlic pork sausage links, casings removed
• 1 medium-size sweet onion, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (16-oz.) bottle salsa verde
• 2 (4.5-oz.) cans chopped green chiles
• 1 (16-oz.) can navy beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 6 cups original corn chips
• 1 cup (4 oz.) shredded pepper Jack cheese
• Toppings: cilantro, radishes, avocado

Directions:

1. 1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.
2. 2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.
3. 3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.
4. 4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.
5. Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Mini Malted Milk French Silk Pie

Ingredients:

1. 2      boxes Pillsbury® refrigerated pie crusts, softened as directed on boxes
2. 3      oz semisweet baking chocolate
3. 1      cup butter, softened
4. 1      cup sugar
5. 1/2   cup chocolate malted milk powder
6. 1/2   teaspoon vanilla
7. 4      pasteurized eggs*
8. Sweetened whipped cream and chopped malted milk balls

Directions: 

1. 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 4-inch round cutter, cut 7 rounds from each crust, shaping and rerolling as necessary. Firmly press each round in bottom and up side of each of 28 ungreased regular-size muffin cups. Prick with fork.
2. 2 Bake 8 to 9 minutes or until lightly browned. Cool completely, about 30 minutes.
3. 3 Meanwhile, in 1-quart saucepan, melt chocolate over low heat; cool. In small bowl, beat butter on medium speed of electric mixer until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate, malted milk powder and vanilla until well blended.
4. 4 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Spoon into cooled baked pie crusts. Refrigerate 2 hours before serving. Garnish with whipped cream and chopped malted milk balls.

Notes:

1. These mini pies can be made in advance for parties and gatherings. Make up to a day in advance, then store in refrigerator until ready to serve. Garnish with whipped cream just before serving.
2. *Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Source: Pillsbury.com

Snicker Pie

Ingredients:

10 small · snicker bars (fun size)
1 packages · cream cheese (8 oz)
4 cup · whipped topping
2 tablespoon · caramel topping
1 packages · ready to fill graham cracker crust

Directions: 

1. In large glass baking dish place 8 snicker candy bars in the mixing bowl and microwave until bars are softened
2. With hand mixer beat together cream cheese and candy bars until mixed well
3. Place 2 cups of whipped topping into the cream cheese and candy mixture beat until fluffy
4. Pour mixture into ready to fill pie crust
5. Top with remaining 2 cups of whipped topping
6. Chop or grate the 2 remaining snicker bars and distribute evenly over the top of whipped topping
7. Serve drizzled with caramel topping
8. Chill before serving

Source:  James Jarrell

Sweet Potato Pie

Ingredients:

2 cups sweet potato (about 1 pound)
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
Whipped cream and pecan halves for garnish

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. Garnish with whipped cream and pecans.

Source: AllRecipe.com

Easy Lemon Pie

Ingredients:

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Directions:

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too.

Top with whipped cream or Cool Whip and garnish with lemons.

Source: Food.com

Hot Fudge Pie

Ingredients:

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons cocoa powder
1 teaspoon salt
1/2 cup all purpose flour.


Directions:

Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream.

Source: Darrell Cox

Pecan Pie Bread Pudding

Ingredients:
 

8 c bite-sized bread pieces

3 large eggs

1 1/4 c light corn syrup

1/3 c packed light-brown sugar

1/4 c granulated sugar

2 Tbsp unsalted butter, melted

1 tsp maple or vanilla extract

1/2 tsp salt

1 tsp cinnamon

1 c pecans, halved or chopped

 

Directions:

1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.

2. Place all of the bread pieces into the baking dish.

3. Pour the melted butter over the bread.

4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans.

5. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.

6. Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!

Source: justapinch.com

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg

Tomato Tart

Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts. 

Ingredients:

• 1  17.3 ounce package puff pastry
• 1   egg
• 4   ounces Fontina cheese, grated (1 cup)
• 1 1/2  pounds tomatoes, cored and thinly sliced
•  Salt and pepper
•  Thyme sprigs

Directions:

 

1. Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.

2. Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.

3. Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings

Source: bhg

Candy Kisses Pies

Ingredients:

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting


Directions:

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

Source: Yummy Recipes