Rebecca Andexler’s Handheld Holiday Pies

 

Rebecca Andexler, Conagra Brands Chef, culinary expert and founder of Homemakers Habitat appeared on Pickler & Ben to share some fun and easy ideas for giving store-bought pies a homemade touch, including using leftover pie filling to create a handheld treat!

Get the recipe for the Leftover Pie Parfait featured on Pickler & Ben by heading to Rebecca’s website Homemakers Habitat!

Handheld Holiday Pies
Makes 10 (3-inch) pies

Ingredients

1 large egg yolk
1 1/2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 (9-inch) pie dough rounds
All-purpose flour, for rolling
10 tablespoons leftover filling from a Marie Callender’s Dutch Apple Pie or Pumpkin Pie

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

2. In a small bowl, whisk together egg yolk and water. In another small bowl, stir together sugar and cinnamon.

3. Unroll pie dough onto lightly floured work surface. Use 3-inch biscuit cutter to cut 10 circles. To make the last two circles, roll dough scraps into a ball, then using rolling pin, roll out dough and cut additional circles. Repeat with second round of pie dough.

4. Take 1 dough round, scoop 1 tablespoon of pie filling into center of it. Take another circle, lightly roll it out to make it a bit larger and then place directly over filling.

5. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well. You can hand roll the edges or use the tines of a fork to press them together. Place on pre-pared baking sheets. Brush the top of each with remaining egg wash. Sprinkle with cinnamon-sugar mixture.

6. Bake until golden brown, about 10 to 12 minutes. Remove from oven and allow to sit for a couple minutes and then transfer to wire racks to cool.

Notes:

  • Add a seasonal touch to your pie crust: Use pre-made pie dough and your favorite holiday cookie cutters to create seasonal accents for your pie crust. Simply roll out the dough, cut out your favorite shapes and bake them in the oven. Once cooled add them to your pie!
  • Bake pumpkin pie according to package directions and chill. Just prior to serving, sprinkle an even layer of granulated sugar with a hint of cinnamon over the top of pie. Take a kitchen torch to it until the sugar has melted and formed a deep, golden brown crust. This can be done in ad-vance, but to ensure that satisfying crackle when you dig in, brûlée the top just before serving.

Want to make this dessert extra delicious? Serve the Apple Pie with Boozy Salted Caramel Sauce!

Boozy Caramel Sauce
Makes 2 cups

Ingredients

1 1/2 cups granulated sugar
1/3 cup water
1 1/4 cups heavy cream
1 to 2 tablespoons bourbon
1 teaspoon pure vanilla extract
1/2 to 1 teaspoon sea salt

Directions

1. Stir together sugar and water in a medium heavy bottomed saucepan with candy thermometer attached. Cook over low heat until the sugar has dissolved, about 5 to 10 minutes—do not stir. Use a wet pastry brush to down any sugar crystals that accumulate on the sides of pan while cooking.

2. Increase heat to medium, swirling caramel every once in awhile and cook until the sugar reaches 350 degrees. Once heat reaches 350 degrees, remove from heat and carefully whisk in cream, bourbon, and vanilla. Return to low heat and stir until smooth. Whisk in salt in 1/2 teaspoon increments, until it reaches desired taste. Cool and refrigerate. Warm before serving.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive