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Mini Pumpkin Pie Faces

Mini Pumpkin Pie Faces

Mini Pumpkin Pie Faces
Mini Pumpkin Pie Faces
Mini Pumpkin Pie Faces
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Mini Pumpkin Pie Faces
Ingredients
  • 2 c. flour
  • ½ t. salt
  • ½ c. plus 1 T. cold butter
  • 3 ½ t. maple syrup
  • 2 t. cider vinegar
  • 5-6 T. cold 2% milk
  • FILLING:
  • 2 t. butter
  • 3 c. chopped peeled apples
  • ¼ c. maple syrup
  • 4 ½ t. sugar
  • 1 T. lemon juice
  • ½ t. ground cinnamon
  • 4 ½ t. cornstarch
  • 1 T. cold water
Instructions
  1. In large bowl, mix flour and salt. Cut in butter until crumbly.
  2. Gradually add syrup, vinegar and milk. Toss with fork until dough hold together when pressed.
  3. Divide dough in half. Shape each into a disk. Wrap in plastic wrap and refrigerate 1 hour or overnight.
  4. In large saucepan, melt butter.
  5. Stir in apples, syrup, sugar, lemon juice and cinnamon. Bring to a boil.
  6. Cook until apples are almost tender, about 5 minutes, stirring occasionally.
  7. In small bowl, mix cornstarch and water until smooth.
  8. Stir into apple mixture. Return to boil, stirring constantly, cook and stir, 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
  9. Preheat oven 350.
  10. On lightly floured surface, roll each portion of dough to ⅛” thickness.
  11. Cut with a floured 3 ½” pumpkin-shaped cookie cutter.
  12. Using a sharp knife, cut out the faces from half of the cutouts.
  13. Place about 2 T. of filling on each uncut pastries.
  14. Moisten pastry edges with water. Place remaining cutouts over filling. Press edges with fork to seal.
  15. Transfer to greased baking sheets. Bake 22-25 minutes or until lightly browned.
  16. Remove from pans to wire racks to cool.
 

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