Oh my, what a pie!

Posted on 25 September 2011 by Mădălina

1 dough; 4 meals — Duh-licious spent the day in the Tenderflake test-kitchen and made four delicious recipes. Just in time to make holiday entertaining a breeze.

Parmesan Cheese Pie Fries

Ingredients:

- ¼ tsp garlic powder
- ¼ cup grated Parmesan cheese
- 1 tbsp finely chopped parsley
- 1 Tenderflake Frozen Deep Dish Pie Shell
- 1 tbsp olive oil

Directions:
1. Preheat oven to 400’F. Combine garlic powder, Parmesan and parsley in a small bowl and set aside. Thaw pie shells at room temperature for 10 to 15 minutes and invert each pie shell onto a clean, flat, lightly floured work surface. Using fingers, lightly moistened with water, pinch and press any cracked edges together.

2. Cut out approximately ½” x 3” strips using a fluted pastry cutter and gently place on parchment lined baking sheet. Brush lightly with oil and sprinkle with Parmesan mixture. Bake in preheated oven for 12-15 minutes, or until pastry is golden.

Pro tip: If dough gets too warm while preparing, refrigerate for 15 minutes before baking. 

Hot Dog Pinwheels

Ingredients:

- 2 Tenderflake Frozen Pie Shells
- 2 tbsp mustard
- 2 juicy jumbo wieners
- 1 cup shredded cheese, divided

Directions
1. Preheat oven to 400’F. Thaw pie shells at room temperature for 10 to 15 minutes and invert each pie shell onto a clean, flat, lightly floured work surface. Using fingers, lightly moistened with water, pinch and press any cracked edges together.

2. Spread 1 tbsp mustard on one pie shell leaving a ½” border around edge. Place 1 wiener on pastry edge closest to you. Sprinkle ¼ cup cheese mustard over mustard. Carefully roll up and cut roll crosswise into ¾” slices. Gently pinch pastry end of each spiral to prevent unraveling during baking. Place on a parchment-lined baking sheet. Repeat with second pie shell

3. Sprinkle spirals with remaining cheese and bake in preheated oven for 12 to 15 minutes or until cheese is melted and pastry is golden brown.

Turkey, Cranberry and Cheddar Pocket Pies

Ingredients:

- 2 Tenderflake Frozen Deep Dish Pie Shells
- ¼ cup finely chopped left over turkey
- 2 tbsp cranberry sauce
- 2 tbsp grated cheddar cheese
- 1 tbsp milk
- pepper

Directions:
1. Preheat oven to 400’F. Remove pie shells from freezer and allow to thaw at room temperature for 10 to 15 minutes.

2. Remove pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in the pastry, press together and repair using fingers moistened with water. Cut out six shapes from each pie using a shaped cookie cutter. Set any leftover dough aside.

 3. Combine turkey, cranberry sauce, cheese and pepper in a small bowl. Divide mixture evenly between 6 cut outs, mounding in center and leaving a ¼” border. Top with remaining cut outs. Gently press edges together and crimp with a fork.

 4. Brush tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

 

 Galettes — No-Top Crust Apple Pie

 

Ingredients:
- 2 Tenderflake Frozen Deep Dish Pie Shells
- 6 peeled cored and chopped apples
- 2/3 cup brown sugar divided
- 1/3 cup white sugar
- 2 tsp cinnamon divided
- 1 tsp lemon juice
+ ¼ cup white sugar
+ ¼ cup milk

 

 

 

Directions:
1. Preheat oven to 400’F. In a large bowl, combine apples, sugars, cinnamon and lemon juice. Toss together and set aside. Thaw pie shells at room temperature for 10 to 15 minutes and invert each pie shell onto a lightly floured parchment paper. Using fingers, lightly moistened with water, pinch and press any cracked edges together.


2. Gently roll the pie shell to flatten. Divide the filling among the two pies, and place in the center of the dough. Fold the edges towards the center, and pinch down. Brush the edges with milk and sprinkle with sugar. Transfer parchment sheet onto a baking sheer and bake for 30 minutes or until the edges turn golden brown. Serve warm with your favorite ice-cream. 

Comments:

4 Comments For This Post

  1. Danguole Says:

    Love the mini pie idea! There’s a sandwich shop by my place that sells a Thanksgiving-leftovers sandwich year round and I eat those pretty much constantly. I also really like your blog name, haha.

  2. sara Says:

    Love those leaf pocket pies…so cute! The flavors sound really delicious, too.

  3. Jessica Says:

    just to let you know that i,ve made de apple pie.it was delicious and very easy to make.

  4. Heather Says:

    Fabulous! Those leaf shaped turkey hand pies are just darling!

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