Pumpkin Pocket Pie Recipe

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good pocket pie easy

 

Cute little pies filled with pumpkin filling.  Very easy to make….great size for appetizer, snacks, or for parties….Delicious!

Pumpkin Pocket Pie Recipe
 
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Author:
Serves: 20
Ingredients
  • 1 (15 ounce) can pumpkin
  • ½ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2 (14.1 ounce) boxes refrigerated pie crusts
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine pumpkin, sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Whisk together until smooth.
  3. Unroll pie crusts. Using 3 inch round cutter, cut 8 to 10 rounds from each pie crust.
  4. Using a pastry brush, brush edges of rounds with beaten egg.
  5. Spoon about 1 teaspoon pumpkin mixture into center of each round. Fold dough over the filling and press edges with a fork to seal pie.
  6. Place pies on baking sheet and brush tops of pies with beaten egg.
  7. Bake 8 to 10 minutes.
Notes
For the Lord is good and His mercy endures forever.

 


Frozen Lemon Cream Pie Recipe

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Frozen Lemon Crem Pie


Frozen Lemon Cream Pie Recipe
 
Prep time
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Author:
Recipe type: dessert
Serves: 8
Ingredients
  • 1 ½ cups graham crackers crumbs, finely ground
  • ⅓ cup sugar
  • 1 stick of butter, melted
  • 1 package (8 ounce) cream cheese, softened
  • 1 cup milk
  • 1 box (4 serving size) lemon instant pudding and pie filling mix
  • 1 cup lemon pie filling (from 22 ounce can)
  • 2 tablespoons lemon zest
  • 3 tablespoons of fresh lemon juice
  • 1 (8 ounce) container of cool whip, thawed
Instructions
  1. Preheat oven to 375 degrees. In a medium bowl combine the graham crackers, sugar and butter. Stir until coated.
  2. Press cracker mixture into a 9 inch pie plate. Bake for 7 minutes. Cool.
  3. In a medium bowl, cream cheese for about 30 seconds with electric mixer. Add milk, pudding mix and beat about 1 minute or until smooth. Add pie filling, lemon zest, and lemon juice. Beat until blended. Fold in cool whip.
  4. Spoon lemon pudding mixture into cooled graham crust. Freeze for at least 2 hours.
  5. Remove frozen pie from freezer 30 to 45 minutes prior to serving.
Notes
The Lord by wisdom founded the earth; By understanding He established the heavens; Proverbs 3:19


Lemon Meringue Pie Recipe

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Southern Lemon Meringue Pie


Lemon Meringue Pie Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup all-purpose flour
  • ½ teaspoon salt, plus pinch of salt, divided
  • 3 tablespoons chilled shortening
  • 3 tablespoons chilled butter, unsalted
  • ⅓ cup plus ½ teaspoon of lemon juice, divided
  • 4 tablespoons ice water
  • 1 ½ cups sugar, plus 8 tablespoons, divided
  • ¾ cups of cornstarch
  • 2 ½ cups water
  • ¼ cup of milk
  • 6 eggs, separated
  • 2 tablespoons lemon zest
  • 2 tablespoons butter
  • ¾ teaspoon cream of tartar
Instructions
  1. Combine flour and ½ teaspoon of salt in med. size bowl. Using a pastry blender or fork, cut in chilled shortening and butter until mixture looks like crumbs. Add ½ teaspoon lemon juice. Add 4 tablespoons of ice water. Tossing, using a fork until crumbs are moistened. Roll dough into a ball and wrap with plastic wrap. Place in refrigerator for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. On a lightly floured surface, roll chilled dough into a 12 inch circle. Transfer to pie plate. Cook for 15 minutes. Let cool on a wire rack.
  4. Reduce oven to 350 degrees. In a large saucepan, combine 1 ½ cups of sugar, cornstarch, and pinch of salt. Stir in 2½ cups of water and milk. Cook on medium for about 8 minutes. Stir constantly until thick.
  5. In med. bowl beat egg yolks. Stir in ¼ of the hot milk mixture into beaten egg yolks. Pour egg yolks into hot milk mixture. Stir for 2 minutes. Remove from heat and stir in lemon zest and remaining ⅓ cup of lemon juice. Stir in 2 tablespoons of butter until melted. Pour into cooled pie crust.
  6. In med. bowl combine eggs whites and cream of tartar. Beat on high with electric mixer until foamy. Add remaining 8 tablespoons of sugar. Beat until stiff peaks form. Spread meringue over filling.
  7. Bake until meringue is lightly brown. About 8 minutes. Let cool on wire rack for 1 hour. Refrigerate for 3 hours before serving.


Blueberry Pie Recipe

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So easy Blueberry Pie

So, so easy to make blueberry pie…..using fresh blueberries….


Blueberry Pie
 
Prep time
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Serves 8 slices
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • ¾ cup of sugar
  • 4 tablespoons of cornstarch
  • Pinch of salt
  • ¼ cup water
  • 5 cups of fresh blueberries, divided
  • 2 teaspoons of lemon juice
  • 2 tablespoons of butter, unsalted
  • 1 ( 9 inch) pie crust, baked
Instructions
  1. In pan over medium heat, combine sugar, cornstarch, salt and water. Stir until sugar is melted.
  2. Add 3 cups of blueberries to sugar mixture. Bring to a boil. Stir mixture until it thickens.
  3. Remove from heat and add butter, lemon juice and the rest of the blueberries. Stir until butter is melted.
  4. Let cool. Pour into baked pie crust.
  5. Keep in refrigerator until time to serve.