Sunday, November 18, 2012

Mini Almond Pies

I'm trying to get everything out of my refrigerator to make room for all the deliciousness of Thanksgiving (which we are hosting this year). I had an extra store-bought pie crust in the refrigerator, so I decided to experiment a little... the result was soooooo delicious and sooooo easy! I had to share it. Seriously, you can whip up these tasty little pies in just a few minutes. You could use any filling you like. I used almond (which remind me of little bear claws), but apple, strawberry, nutella, or even cinnamon & brown sugar would all be yummy.

Mini Almond Pies
1 store bought pie dough (or a home made pie dough)
1 egg
1 teaspoon water
1 can almond pie filling (or other filling of your choice)
1/4 cup slivered almonds
1/4 cup powdered sugar
1/2 teaspoon almond extract (or vanilla)
1 teaspoon water

Preheat your oven to 350 degrees.

Remove pie from the refrigerator and allow to rest at room temperature for about 15 minutes. Dust a flat work surface with flour and roll the pie crust to about 1/8 inch thickness on the prepared surface. Cut approximately 8 rectangles from the dough (making sure they are all about the same size). You could also use a cookie cutter to cut shapes - just make sure you have two of each (a top crust and a bottom crust).

Place one rectangle on a cookie sheet. Top with about a tablespoon (or more depending on the size of your rectangle) of pie filling. Top with another piece of dough, crimp the edges with a fork, and make a few small cuts in the top dough with a sharp knife. Repeat the process with the remaining dough and filling. Brush the tops of the mini pies with egg wash (1 egg mixed with 1 teaspoon water). Sprinkle with a few slivered almonds. Bake for 20 minutes or until golden brown.

Cool mini pies on a wire rack. While they cool, mix up a little glaze. Stir together the powdered sugar, almond extract, and water until smooth. Add more water as needed to thin. Drizzle cooled pies with the glaze. Enjoy!

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