I’m not sure whether to call these cookies, pastry, pies, tarts or just plain dessert. Since preparing these for my daughters 4th grade class they have been given all of those titles, and with flying colors. I did give out a few copies of the recipe too.
Note, I had prepared this post Thanksgiving week and just realized that it was still in my unpublished file! I must have been half asleep when I started it. Anyway, here is the original post link and this is how easy it is to prepare these… Original source: Three Baking Sheets to the Wind
Pumpkin Pie Pockets, How I prepared them:
- ½ baked Pumpkin Pie (can be crust-less, you only use the filling)
- 2 – 3 Pie Crusts (I used Pillsbury refrigerated pie crusts)*
- 1 egg white, lightly beaten
Pre-heat the oven to 400 degrees. Roll out the crust and cut 2 – 4” circles with a glass or cookie cutter. Place 1 rounded tablespoon (see note) of pie in the center of the circle and fold over. Use a fork to close edges and a small sharp knife to cut a couple of decorative vent holes. Place them on a coated baking sheet then brush the tops with egg white and sprinkle with sugar (if desired).
Bake for 8 – 10 minutes. Tops of pies will brown slightly. Remove and let cool completely, store in refrigerator.
*Each crust will make about 17 – 2 inch pies.
Note: originally I posted to use 1 – 2 teaspoons of filling. A more accurate amount would be a rounded tablespoon. You want to have enough filling to enjoy, but not so much it oozes out when you seal the edges!