Time: 45 minutes
Serves: makes 4
Difficulty: 4
Ingredients:
1 15-oz. pack folded refrigerated unbaked pie crusts (2 crusts)
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½ cup strawberry, cherry, blueberry, or peach pie filling
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All-purpose flour
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Water
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1 small pear or apple
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Ice cream/whipped cream (optional; to serve)
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Supplies:
Kitchen scissors
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Fork
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Cutting board
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Baking sheet
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Sharp knife
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Oven mitts/potholders
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Measuring cups and spoons
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Spatula
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Pastry brush
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Spoon
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Vegetable peeler
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Wire cooling rack
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Directions:
Preheat oven to 375 F. Open the package of pie crusts and remove one crust. One batch of this recipe only uses one crust, so you can save the other for a second batch or for another use.
On a lightly floured surface, unfold pie crust following the directions on the package. Use the kitchen scissors to cut the crust into four equal wedges.
Using the vegetable peeler, carefully cut the skin off of the pear or apple. Discard the skin and halve the fruit. Slice one half into two pieces and save the remaining pear/apple for another use. Throw away the core and cut the fruit into small pieces. You should have ¼ cup.
Spoon about 2 tablespoons of pie filling and 2 tablespoon of chopped fruit into the center of each pastry wedge. Use the pastry brush and a little water to lightly moisten the edges. Fold one straight side of the wedge over the filling and onto the other straight side. Press the edges together with a fork to seal it, then prick the top of the pastry so it doesn’t explode in the oven. Hehehe.
Repeat the last step with the other wedges. Place them all on the baking sheet (let it remain ungreased!). Slide the sheet into the oven and let bake for 20 minutes or until pastry is golden. Turn off the oven and use oven mitts/potholders to remove the baking sheet.
With the spatula, transfer the pastries to the cooling rack. When cooled (they can be slightly warm if you like) they can be eaten with ice cream or whipped cream.
Preheat oven to 375 F. Open the package of pie crusts and remove one crust. One batch of this recipe only uses one crust, so you can save the other for a second batch or for another use.
On a lightly floured surface, unfold pie crust following the directions on the package. Use the kitchen scissors to cut the crust into four equal wedges.
Using the vegetable peeler, carefully cut the skin off of the pear or apple. Discard the skin and halve the fruit. Slice one half into two pieces and save the remaining pear/apple for another use. Throw away the core and cut the fruit into small pieces. You should have ¼ cup.
Spoon about 2 tablespoons of pie filling and 2 tablespoon of chopped fruit into the center of each pastry wedge. Use the pastry brush and a little water to lightly moisten the edges. Fold one straight side of the wedge over the filling and onto the other straight side. Press the edges together with a fork to seal it, then prick the top of the pastry so it doesn’t explode in the oven. Hehehe.
Repeat the last step with the other wedges. Place them all on the baking sheet (let it remain ungreased!). Slide the sheet into the oven and let bake for 20 minutes or until pastry is golden. Turn off the oven and use oven mitts/potholders to remove the baking sheet.
With the spatula, transfer the pastries to the cooling rack. When cooled (they can be slightly warm if you like) they can be eaten with ice cream or whipped cream.
Allergy Information: May contain dairy or eggs; see packaging of pie crust for more information.
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