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Ingredients

• ✓ pie dough
• white mushroom
• scallion
• cooking spray
• bacon
• egg
• heavy cream
• salt
• black pepper
• gruyere cheese
• yellow squash blossom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with nonstick spray.
2. 2 Place pie dough in the prepared pie pan; poke a few holes in the bottom with a fork. Line dough with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove foil and weights; continue baking until the crust sets, about 5 minutes more.
3. 3 Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
4. 4 Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
5. 5 Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
6. 6 Whisk together eggs and cream in a bowl; season with salt and pepper.
7. 7 Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Add cooked bacon, mushrooms, and scallions; pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
8. 8 Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Cool quiche briefly before slicing.

By Meghann Dham

Ingredients

• ✓ pie dough
• apple pie filling
• all-purpose flour
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 2 1/2-inch round cookie cutter (as many circles as you can).
3. 3 Fold each circle in half and pinch the ends of each side together to make a boat shape with an open top. Spoon about 1/2 tablespoon of pie filling into the dough "pocket" and place it face-up at the edge of a 9- or 10-inch springform pan. Repeat with the remaining dough circles, wrapping around the edge of the pan and overlapping with the last piece slightly until the pan is full.
4. 4 Mix flour, brown sugar, butter, and cinnamon together with a fork or pastry cutter in a bowl until mixture forms into crumbs. Spoon crumble topping on top of the pieces of pie.
5. 5 Bake in the preheated oven until the edges of the dough and the crumble topping turn golden, 17 to 20 minutes. Cool for a few minutes before serving.
6. 6 Place the pan on a serving platter and remove the side of the springform pan, leaving the pie and the base of the pan on the serving dish. Pull apart the amount of pieces you'd like to eat.

By fabeveryday

Ingredients

• ✓ pie dough
• cherry pie filling
• butter-flavored cooking spray
• sugar

Instructions

1. 1 Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).
2. 2 Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer bucket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
4. 4 Cook in the air fryer until golden brown, about 9 minutes.

By fabeveryday

Ingredients

• ✓ pie dough
• blueberry
• lemon juice
• gelatin
• mascarpone cheese
• white sugar
• heavy cream
• vanilla extract
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
2. 2 Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
3. 3 Place a round piece of parchment paper on top of each crust and add pie weights.
4. 4 Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
5. 5 While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
6. 6 Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
7. 7 Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
8. 8 Cover and chill in the refrigerator for at least 4 hours, or overnight.
9. 9 When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
10. 10 Top each pie with whipped cream and blueberries.

By Jamie Davies

Ingredients

• ✓ pie dough
• apple
• gooseberry
• honey
• rhubarb
• cranberry sauce
• all-purpose flour
• almond extract
• butter
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
2. 2 Stir apple, gooseberries, honey, rhubarb, cranberry sauce, flour, and almond extract together in a bowl. Add to the empty pie shell. Dot with butter and cover with remaining pie crust. Cut slits in the top, brush with milk, and sprinkle with sugar.
3. 3 Bake in the preheated oven until bubbling and brown, 40 to 45 minutes. Cover the pie with foil during the last 10 minutes of baking time if it becomes too brown.

By Larkin Powell

Ingredients

• ✓ pie dough
• apple
• apple
• cranberry
• brown sugar
• all-purpose flour
• meyer lemon
• cinnamon
• nutmeg
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated.
3. 3 Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet.
4. 4 Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.

By jennifermo

Ingredients

• ✓ pie dough
• pecan
• pecan
• salt
• vanilla extract
• bourbon
• egg
• brown sugar
• corn syrup
• salt
• vanilla extract
• bourbon
• egg
• brown sugar
• cream cheese
• all-purpose flour
• butter

Instructions

1. 1 Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
2. 2 Dust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total.
3. 3 Place dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use.
4. 4 Beat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary.
5. 5 Whisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
7. 7 Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
8. 8 Bake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.

By Julie Hubert

Ingredients

• ✓ pie dough
• ground beef
• onion
• red bell pepper
• garlic
• beef broth
• ketchup
• yellow mustard
• brown sugar
• salt
• white pepper
• worcestershire sauce
• cayenne pepper
• egg
• water
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 7 to 8 minutes. Add bell pepper and garlic; cook and stir until tender, 2 to 3 more minutes.
2. 2 Add 1 cup beef broth, ketchup, mustard, brown sugar, salt, pepper, Worcestershire sauce, and cayenne pepper; bring to a simmer. Add remaining 1 cup broth and reduce heat to low. Simmer until mixture becomes very thick, 30 to 45 minutes. Taste and adjust for salt, pepper, and cayenne as needed.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together in a small bowl.
4. 4 Roll out both pie crusts on a lightly floured surface and cut out six 5-inch circles. Place a slice of Cheddar cheese in the center of each circle and top with Sloppy Joe mixture. Fold dough and seal the edges using a fork. Brush the outsides with egg wash and place hand pies on the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Ms Chef Esh

Ingredients

• ✓ pie dough
• vegetable oil
• flour
• onion
• pork sausage
• ground beef
• cajun seasoning
• garlic powder
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
2. 2 On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
3. 3 Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
4. 4 Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

By kehn

Ingredients

• ✓ pie dough
• butter
• green apple
• brown sugar
• white sugar
• salt
• cinnamon
• water
• egg
• milk
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat; let butter brown to a light golden color and smell toasted, about 1 minute. Stir apples into hot butter; sprinkle with 1/4 cup white sugar, brown sugar, and salt. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter.
4. 4 Spoon 1/3 to 1/2 cup apple filling in the center.
5. 5 Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
6. 6 Fold the overhanging bottom part of dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
7. 7 Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
8. 8 Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
9. 9 Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ pie dough
• cooking spray
• butter
• brown sugar
• egg
• pumpkin puree
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• butterscotch chip
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
2. 2 Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
3. 3 Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
4. 4 Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
5. 5 Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

By NJmom

Ingredients

• ✓ pie dough
• sugar pumpkin
• egg white
• water
• heavy cream
• egg
• brown sugar
• maple syrup
• all-purpose flour
• vanilla extract
• cinnamon
• nutmeg
• clove
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pumpkin halves, cut-side down, on prepared baking sheet.
3. 3 Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
4. 4 While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
5. 5 Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
6. 6 Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
7. 7 Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
8. 8 Bake pie in the preheated oven until just set in the center, about 50 minutes.

By jennifermo