Easy Hand Pies Recipe | Only 3 Ingredients!

Easy Hand Pies Recipe | Only 3 Ingredients!

Easy Hand Pies Recipe – Your kids will have so much fun making these!

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This easy hand pies recipe is a perfect recipe for kids!  I just discovered frozen puff pastry a short time ago.  Yes, I know welcome to the 21st century! But being a scratch baker, I couldn’t imagine that something frozen and packaged could taste as good as something that I could prepare from scratch.  Boy was I wrong!  I used frozen puff pastry, for the first time a few weeks back, when I made Salted Caramel and Chocolate Mousse in Puff Pastry.  It was pretty amazing and received great reviews from my family and our RV neighbors, at the Double M.  We are full time (almost) RV’ers, downsizing and getting ready for life on the road.  So I’ve been experimenting with recipes I can bake in the RV’s gas oven.

Remember Pop Tarts?  Well I think this easy hand pies recipe comes pretty close to being a copycat!  🙂

Now cherry hand pie recipes are really popular, you see them everywhere on Facebook and Pinterest!  But we love blueberry pie too, so why not have both?

With only 3 ingredients, this easy hand pies recipe also fits every food budget! Frozen puff pastry and a can of pie filling. It doesn't get much easier than this! Click To Tweet

Need a quick dessert for a last minute BBQ or potluck?  This easy hand pies recipe will deliver.  And if the kids are saying “Mom I’m bored!” then here is an activity that will put a smile on everyone’s face.  Easy Family Recipes are the best.  Guaranteed!

  • 1 package of frozen puff pastry
  • 1 can blueberry pie filling
  • 1 can cherry pie filling

(NB:  This easy hand pies recipe makes 12 pies – 6 of each, and you will have lots of pie filling left over to either freeze or make more hand pies!) 

Here are more Easy Family Recipes that include frozen puff pastry!  Pretty Awesome! Just click on the images for the recipe.

Salted Caramel Mousse Cups in Puff Pastry

 

 

 

 

 

 

 

Blueberry, Pear & Walnut GaletteBlueberry Pear Walnut Galette in Puff Pastry

 

 

 

 

 

 

Super Easy Chicken Pot Pie in Puff Pastry Easy Chicken Pot Pie in Puff Pastry

 

 

 

 

 

 

 

 

 

Preparation: (prep time – 30 minutes, start to finish)

Defrost the puff pastry in your refrigerator overnight.  Separate the dough into two squares (the brand I use does this for you)

Spread a piece of parchment paper and a little flour to make rolling easy.

Roll out the square of puff pastry, fairly thin into a rectangle. (the instructions will say 12 X 9)

Cut the pastry into small squares – you will get 6 squares per section.

Place the small square of puff pastry on the baking sheet you will use.

Using a teaspoon the blueberry filling in on the one side of the square – leaving enough room so that you will be able to fold over the dough

Fold the dough over and pinch the edges closed.  I like to press the edges with a fork

Brush the pastry with an egg yolk wash and then sprinkle with sugar.

Repeat until finished and do the same for the second square of puff pastry, using the cherry pie filling.

Bake at 375 F for 15-20 minutes – until the pastry is flaky and golden.

Let cool before serving as the filling will be very hot!

Garnish:

Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!

 

 

And that’s it!  We’re all about easy family recipes here at PLB, so if you’d like to see more, be sure to join us!

 


Easy Hand Pies Recipe ~ Pop Tarts (copycat)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: North American
Servings: 12
Calories: 57 kcal
Author: Judy
Ingredients
  • 1 pkg puff pastry frozen
  • 1 can blueberry pie filling
  • 1 can cherry pie filling
Instructions
Preparation: (prep time - 30 minutes, start to finish)
  1. Defrost the puff pastry in your refrigerator overnight.  Separate the dough into two squares (the brand I use does this for you)
  2. Spread a piece of parchment paper and a little flour to make rolling easy.
  3. Roll out the square of puff pastry, fairly thin into a rectangle. (the instructions will say 12 X 9)
  4. Cut the pastry into small squares – you will get 6 squares per section.
  5. Place the small square of puff pastry on the baking sheet you will use.
  6. Using a teaspoon the blueberry filling in on the one side of the square – leaving enough room so that you will be able to fold over the dough
  7. Fold the dough over and pinch the edges closed.  I like to press the edges with a fork
  8. Brush the pastry with an egg yolk wash and then sprinkle with sugar.
  9. Repeat until finished and do the same for the second square of puff pastry, using the cherry pie filling.
  10. Bake at 375 F for 15-20 minutes – until the pastry is flaky and golden.
  11. Let cool before serving as the filling will be very hot!
  12. Garnish:
  13. Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!
Recipe Notes

Garnish: Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!

Nutrition Facts
Easy Hand Pies Recipe ~ Pop Tarts (copycat)
Amount Per Serving
Calories 57
% Daily Value*
Sodium 9mg 0%
Potassium 51mg 1%
Total Carbohydrates 13g 4%
Vitamin A 2%
Vitamin C 2.2%
Calcium 0.5%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.

These Easy Blueberry and Cherry Hand Pies are great for your next BBQ or potluck and the leftovers can go into lunches for the week!

 

This easy hand pies recipe uses Frozen puff pastry, cherry and blueberry pie fillings and makes delicious and easy treats that kids can bake with you. Only 3 ingredients & easy on the budget!
Super Easy No Bake Grasshopper Pie – a 60’s treat

Super Easy No Bake Grasshopper Pie – a 60’s treat

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

My Oh My, Super Easy No Bake Grasshopper Pie!

Hey:

I know you get really tired of hearing “What’s for Dinner?”

In our home, it’s “What will we have for dinner tonight?” And that ends up being:
1. A quick trip to the grocer (usually by my retired husband)
2. Ordering Take-Out or,
3. Foraging for leftovers

After working all day who has time to make dinner, much less dessert? I know I don’t.

Related: Iced Coffee and Cream Pie, Blueberry No-Bake Pie

But wouldn’t it be fun to serve this amazing No Bake Grasshopper Pie this weekend? That’s what this post is all about. Helping you rock your next meal with the FAM. With lots and lots of time leftover for you!

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, Cream Cheese, Oreos & Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! Did I say it was easy to make? Yayssss!!!

Here’s the kicker:
I promise you this recipe is so easy it will only take about 20 minutes tops to put the pie together, then toss it in the freezer until you are ready to serve!


This post will take you step-by-step. And be sure to print some extra copies of the recipe. Coz you will want to have it ready to give it to your friends when they ask for it!

Trust me, they will ask.

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, Cream Cheese, Oreos & Crème de Menthe! Click To Tweet

This Super Easy No Bake Grasshopper Pie looks gorgeous too. First launched in the 60’s, this recipe could now be considered vintage. This was one of those classic recipes that moms everywhere took to bridge club, neighborhood potlucks, and church suppers.


Do you remember marshmallow and jellied salads? Yep I know you do! Mom always had a jellied salad, and something with marshmallows in it for all of her dinners. Well this No Bake Grasshopper Pie recipe is just like that.

There are lots and lots of grasshopper pie recipes out there, with different permutations and combinations!

There are recipes for:

  • grasshopper pie using creme de menthe & marshmallow
  • grasshopper pie with cool whip & cream cheese (our recipe in this post!)
  • grasshopper pie with Andes Mints – yummy!!

and

  • non alcoholic grasshopper pie (our recipe uses Creme de Menthe and Creme de Cacao)

My grasshopper pie recipe uses cream cheese blended with sweetened condensed milk and Cool Whip – I love the rich texture of it. And the combination of both creme de menthe and creme de cacao give it a unique taste don’t you think? I add just a few drops of green food coloring to get that gorgeous mint green color.

 This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

The recipe is so easy. Allow about an hour for total prep time – including the 20 minutes the filling has to chill.

This past weekend we were invited to have lunch with our friends, Tony and Shelly.  Shelly offered to groom the dogs, so I wanted to be sure to take something sweet.  I know for a fact that Tony loves pie, and I’ve been wanting to make this No Bake Grasshopper Pie, so this was the perfect opportunity.

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

I knew I could whip it up Sunday morning and it would be ready to take long before we had to leave!  That’s how quickly you can make it.

 

Crust:

  • 2 cups finely crushed cream filled chocolate sandwich cookies (24-26)
  • ¼ cup of unsalted butter – melted

Filling:

  • 8 oz. cream cheese, softened
  • 14 oz. sweetened condensed milk
  • 3 tbsp. lemon juice from concentrate
  • ¼ cup creme de menthe
  • ¼ cup creme de cacao
  • 2 cups Cool Whip –thawed

 

  • Crush the cookies using your food processor, and add the melted butter
  • Press firmly into your greased 9” pie plate and chill while you are making the filling.
  • (TIP: make sure your pie plate has a wide rim on it or use a deep dish pie plate.  I used an aluminum foil pie plate since I’m still at the trailer)
  • In a large mixing bowl, whip the cream cheese until fluffy (tip: make sure the cream cheese is really soft)
  • Gradually add in the sweetened condensed milk until smooth
  • Stir in the lemon juice and the liqueurs – (tip: I used a whisk to really mix it well – the cream cheese tends to be a bit lumpy)
  • Fold in the Cool Whip.
  • Chill the filling for 20 minutes before you build your pie.

Building the pie:

  • Pour the filling into the cookie pie crust and smooth the top with some swirls with your knife.
  • Put in the fridge for 4 hours until it is set.
This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

Heap the chilled filling into the center of the crust.

Garnish:

Sprinkle crushed cookies over the top and serve.

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

You can freeze the leftovers – maybe make a milkshake?  I’m really interested to hear if anyone tries this – be sure to let me know in the comments below!

Have fun with this and have the best day.

Super Easy No Bake Grasshopper Pie | a 60's Treat!
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
 

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! NOTE:  Cook Time shown is actually 4 hours to chill in the refrigerator. 

Course: Frozen Dessert
Cuisine: North American
Servings: 6
Calories: 734 kcal
Author: Judy
Ingredients
Crust:
  • 2 cups Oreo cookies 24-26, finely crushed
  • ¼ cup unsalted butter melted
Filling:
  • 8 oz. cream cheese softened
  • 14 oz. sweetened condensed milk
  • 3 tbsp. lemon juice from concentrate
  • ¼ cup creme de menthe
  • ¼ cup creme de cacao
  • 2 cups Cool Whip thawed
  • 3 drops green food coloring
Instructions
  1. Crush the cookies using your food processor, and add the melted butter

  2. Press firmly into your greased 9” pie plate and chill while you are making the filling.

    (TIP: make sure your pie plate has a wide rim on it or use a deep dish pie plate. I used an aluminum foil pie plate since I'm still at the trailer)

  3. In a large mixing bowl, whip the cream cheese until fluffy (tip: make sure the cream cheese is really soft)
  4. Gradually add in the sweetened condensed milk until smooth

  5. Stir in the lemon juice and the liqueurs - (tip: I used a whisk to really mix it well - the cream cheese tends to be a bit lumpy)

  6. Fold in the Cool Whip.

  7. Chill the filling for 20 minutes before you build your pie.

  8. Pour the filling into the cookie pie crust and smooth the top with some swirls with your knife.


  9. Put in the fridge for 4 hours until it is set.
Nutrition Facts
Super Easy No Bake Grasshopper Pie | a 60's Treat!
Amount Per Serving
Calories 734 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 19g 95%
Cholesterol 88mg 29%
Sodium 470mg 20%
Potassium 446mg 13%
Total Carbohydrates 86g 29%
Dietary Fiber 1g 4%
Sugars 67g
Protein 11g 22%
Vitamin A 19.3%
Vitamin C 5.6%
Calcium 26.6%
Iron 27.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

A Skillet Cookie, Kindness and the Mystery of Nutella

A Skillet Cookie, Kindness and the Mystery of Nutella

A Chocolate Chip Skillet Cookie stuffed with Nutella?  Heck yeah!

I’m all about any kind of chocolate chip cookie and these cookie recipes are really popular right now and why not?  What an awesome idea, a huge chocolate chip cookie, smothered in ice cream and every kind of chocolate sauce and butterscotch sauce – heavenly right?

The first time I made this recipe was last March – we had a family dinner, so it was a good time to try it out.

What an awesome idea, a huge chocolate chip cookie, stuffed with nutella, smothered in ice cream and every kind of chocolate sauce and butterscotch sauce - heavenly right?Click To Tweet

The kids and my husband loved it – and the recipe was easy enough – you just mixed everything in a cast iron skillet and then popped it in the oven.  I thought the cookie was kind of dry so decided I would try again.

spreading nutella over a first layer of chocolate chip cookie dough

In my research I found lots of cookie recipes, so I decided that I would use a regular chocolate chip cookie recipe I had with just one little modification.

The Mystery of Nutella

The modification?  Yep you guessed it.  I decided that I was probably the only food blogger in the world – well maybe North America – who wasn’t making recipes with Nutella in them.  Not by choice you understand, I just didn’t get what all the fuss was about.  But perfectpiesandpastry.com is not about me!  It’s about what my readers – YOU – want to see!

chocolate chip skillet cookie stuffed with nutella ready for the oven

 

So I stuffed my cookie with a huge scoop of Nutella – come to think of it probably two scoops.  OMG!  I think you are really gonna love this recipe!

Related: Peach Mango Sangria Skillet PieChocolate Chip Cookie Pie, Apple Pandowdy

I had to bake the cookie a little longer – another 10 minutes.  Once it cooled a bit I added some ice cream – do you have Moose Tracks ice cream where you live?  It’s so awesome full of peanut butter cups and other good stuff.

Then I drenched the skillet cookie with my special Salted Caramel Sauce.  The combination of chocolate chip cookie, chocolate, ice cream, hazelnut chocolate and salted caramel – well the result is kinda perfect if you ask me.

homemade chocolate chip skillet cookie fresh from the oven, slice waiting on parchment paper

So I now understand why people are so passionate about Nutella!!

homemade chocolate chip skillet cookie overhead shot, topped with ice cream and slice top left

The Kindness Part?

You may be wondering:

What does kindness have to do with a skillet cookie?

Let me tell you…

Kindness has been on my mind more than usual  this week.

Some call it ‘pay it forward’, or ‘lightening someone’s load’, that kind of thing.  We’ve had unusually hot and humid weather in Toronto, Canada and it is really wearing folks down.  And then there is the daily news – crisis after crisis.

So when I saw someone give a cold bottle of water to a homeless person on my way to work, I reacted in kind and gave some money to the next homeless person I encountered.  I’ve done this before to be sure, but not with as much thought.

And in a world where the news feeds are often filled with fear and hate these days, I remembered a post one of my friends shared with me on Facebook – well me and probably several thousand of her other friends.

It was about a man who was sitting in McDonald’s watching a young woman with her little boy.  She was feeding him his Happy Meal and she looked really hungry.  So the man anonymously ordered her lunch.  I’m sure you’ve seen it but if you haven’t here is a link….  the part that resonated with me was – “Life is hard. Always be willing to make someones life a little easier. Little things make a big impact.” There it was.

I carried that feeling closely with me all week and I really wanted to share it.  I hope it lightens your day too and that this chocolate chip cookie sweetens it!

black and white photo of two children arm in arm walking down a country road

 

 

Chocolate Chip Skillet Cookie stuffed with Nutella
A delicious chocolate chip skillet cookie, stuffed with Nutella
Author: Judy
Ingredients
  • 1 cup dark brown sugar
  • 1/2 granulated white sugar
  • 2 sticks of unsalted butter
  • 2 eggs
  • 1 1/2 tsp baking soda
  • 2 cups all purpose white flour
  • 1 cup chocolate chips
  • 1 cup white chocolate chips or dark if you prefer
  • 1 1/2 tsp vanilla
  • 1 tsp sea salt
  • 10 " cast iron skillet
Instructions
  1. Preheat the oven to 350F/180C
  2. Mix the sugars, butter, eggs and vanilla together
  3. Gradually add the dry ingredients - just like preparing regular cookie batter
  4. Fold in the chocolate chips
  5. Place half the batter into the bottom of skillet and press it in evenly
  6. Spread the nutella over top using a greased spatula (makes it easier)
  7. Place the remaining half of the cookie batter on top - I greased my very clean hands and just pressed it all in evenly around the edges!
  8. Bake at 350F/180C for 40 to 50 minutes - set the timer for 40 minutes - you can always add extra time.
Recipe Notes

Serve with your favorite ice cream - I used Moose Tracks and add lots and lots of my Salted Caramel Sauce!!

Have you tried a Skillet Cookie yet?

Leave a comment and tell me all about it!

Related: Peach Mango Sangria Skillet PieChocolate Chip Cookie Pie, Apple Pandowdy

The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Slab Pie

You can feed a crowd with this Awesome Pie!

When you bake those two delicious pumpkin pies for a family dinner, which I’ll admit is usually Thanksgiving or Christmas, do you ever ask yourself “I wonder if it will be enough?”

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!
I know.

All that work, and all those people.

And, you just found out that your son has invited his girlfriend, and now Aunt Mary wants to bring her friend who will be alone over the holidays.

Well.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie for a crowd

This pumpkin slab pie will definitely feed a crowd of folks and then some!

I really have to confess that making a ‘pumpkin’ slab pie never crossed my mind. I’ve made many different kinds of slab pies.

They are really popular for work events, like my Canada 150 Slab Pie from last July!

And I made a Cherry Valentines’ Day Pie last February.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie on a cookie sheet?

Yes indeed!  Did you know there are even cookbooks devoted to Slab Pies?  Who knew?

There are also recipes to bake pumpkin pie in a 9×13 pan, a pumpkin streusel slab pie or a rectangular pumpkin pie.

And folks have all those questions about baking a pumpkin slab pie too, like:

  1. Will it bake properly and not dry out?
  2. Will the pie crust hold together, and my favorite,
  3. Won’t it look really boring?

The answers?

Yes, yes and no.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie is actually quite perfect for a slab pie, and I had the idea to use my pastry dough cookie cutters.

Look at those little leaves. Aren’t they cute? Again, so easy to make and I’ll take it you through it in this post. (Note: All of the bits and pieces I used to make this spectacular pie are listed below!)

It’s been awhile since I actually brought a pie to work.

And we’ve all been working so hard, that I thought a little sweetness was required.

And work is definitely when you need a slab pie that will feed a crowd!

We have many different pumpkin pie and pie crust recipes here at Pie Lady Bakes, so there’s lots of great recipes and information about how to bake them.

There’s even a Pumpkin Pie Recipe Roundup!  

Yep, we take our pumpkin pie recipes seriously around here.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

 

Make Perfect Flaky Pie Crust

For the pie crust I went straight to my old standby – Pie Crust from my Food Processor.

I just bought a new food processor not too long ago. My old one lasted 30+ years, can you believe it?

So I was ready to take my new one out for a spin.

This recipe of mine is the easiest pie crust recipe EV-ER! The recipe makes enough for a two crust pie, which was enough for me to fill my deep cookie pan.

However, since I’m going to be making lots of cute little pastry decorations, like these leaves, I’ll need extra.


So I’m doubling the recipe, and then freeze what I don’t use. Did you know you can freeze leftover pie crust? I do this all the time.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

For the filling, I also relied on a family recipe.

Mom’s Pumpkin Pie recipe is the absolute best. And not wanting to improve on what my family thinks is perfection, I took the recipe and doubled it.

Mom’s recipe is enough for one deep dish pie, so to fill our cookie sheet we need lots and lots of filling!

I mix my filling in the food processor too. You don’t have too, but as I’ve often said before, just make sure you cover everything on your counter (and yourself) because that pumpkin filling will splash all over the place!

Here’s the list of ingredients for your pumpkin slab pie:

Pie Crust

  • 4 cups white flour
  • 1 3/4 cups of butter
  • 1/2 cup ice cold water

Pumpkin Pie Filling

  • 2 can of prepared pumpkin
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 heaping tbsp flour

 

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

 

Instructions

Preheat the oven to 375F

Mix your pastry in the food processor. Now depending upon the size of your food processor bin, you may need to make your pie crust in two batches.

Mine is an 8 cup so that’s what I did. No need to get messed up!

Shape into two balls, wrap in plastic wrap and chill for 30 minutes.

While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.

  • Line your cookie sheet with parchment paper or a silpat.
  • Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  • Flute the edges with your fingers

(We have a really cool video on this here.) 

  • Pour in the pie filling and bake it in the middle of your oven.
  • Brush the pie crust edges with egg wash so that you will get that golden glow.
  • Bake at 375 for 50-60 minutes ( be sure to check your oven!) on the middle rack.
  • Pie is finished when a toothpick comes out clean

 

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters!

I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well.

Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!

 

We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!

✅Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!✅

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Slab Pie Will Feed A Crowd!
Prep Time
30 mins
Cook Time
55 mins
chill pie dough
30 mins
Total Time
1 hr 25 mins
 
Course: Dessert
Cuisine: North American
Keyword: pumpkin slab pie
Servings: 15
Calories: 467 kcal
Author: Judy
Ingredients
Pie Crust
  • 4 cups white flour
  • 1 3/4 cups butter
  • 1/2 cup ice cold water
Pumpkin Pie Filling
  • 2 can pumpkin like Libby's
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 tbsp flour
Instructions
Instructions
  1. Preheat the oven to 375F
  2. Mix your pastry in the food processor. Now depending upon the size, you may need to make your pie crust in two batches. Mine is an 8 cup so that’s what I did. No need to get messed up!
  3. Shape into two balls, wrap in plastic wrap and chill for 30 minutes.
  4. While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.
  5. Line your baking pan/cookie sheet/jelly roll pan with parchment paper or a silpat.
  6. Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  7. Flute the edges with your fingers (We have a really cool video on this here.)
  8. Pour in the pie filling and bake it in the middle of your oven. Brush the pie crust edges with egg wash so that you will get that golden glow.
  9. Bake at 375 for 50-60 minutes, depending on your oven on the middle rack.
  10. Pie is finished when a toothpick comes out clean
  11. While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!
  12. We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!
  13. Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!
Recipe Notes

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie! We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious! Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!

Nutrition Facts
Pumpkin Slab Pie Will Feed A Crowd!
Amount Per Serving
Calories 467 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 107mg 36%
Sodium 239mg 10%
Potassium 144mg 4%
Total Carbohydrates 53g 18%
Sugars 26g
Protein 7g 14%
Vitamin A 16.8%
Calcium 9.1%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Best Pineapple Upside Down Cake

Best Pineapple Upside Down Cake

The Best Pineapple Upside Down Cake.

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

 


 

 

Do you know this is the very first time I’ve baked a Pineapple Upside Down Cake?  No really!  I always see so many recipes for these yummy cakes everywhere and everyone loves them.  NOW I know why!

That yummy, buttery brown sugar that sinks into the bottom (top?) of this amazing Pineapple Upside Down Cake and mixes with the pineapple and cherries, well I’m a believer now!

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

 

And because it’s baked in a 13 X 9 pan, so easy to make and take to our next family get together,  you can make it literally in minutes!

So what is a Pineapple Upside Down Cake?

It really is only a few ingredients.  There are lots of recipes out there, mine is based on one from Betty Crocker, and there are other good ones too.  I like Sally’s Baking Addiction’s recipe too. 

Melt butter in the bottom of your 13 X 9 pan and then generously sprinkle brown sugar, covering the bottom of the pan.

Next place the pineapple slices, and insert the maraschino cherries in the middle of the slices.

In a separate bowl, mix up your favorite yellow cake mix.  They usually call for eggs and oil.  Pour the cake batter over all and smooth the top.

Pop in the oven and bake at 350F/180C for 42 to 48 minutes.

When you take it out of the oven, invert the cake onto a heat proof plate right away, leaving the pan in place so that the lovely butter and brown sugar drizzle down into the cake.

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

That’s it!  Easy Peasy.  And you have the yummiest cake to serve to family and friends.  Only you will know how easy it was to bake!

 

 

5 from 1 vote
This is the Best Pineapple Upside Down Cake and the recipe is one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!
Best Pineapple Upside Down Cake
Author: Judy
Ingredients
  • 1/4 cup butter
  • 1 cup firmly packed brown sugar
  • 1 20 oz can pineapple slices in juice drained and reserve the juice
  • 1 6 oz jar maraschino cherries without stems drained
  • 1 box of your favorite white cake mix
  • Vegetable oil and eggs called for on the cake mix package.
Instructions
  1. Heat oven to 350F/180C
  2. In a 13 x 9"square pan, melt the butter in the oven
  3. Sprinkle the brown sugar evenly over the butter
  4. Arrange pineapple slices on the brown sugar
  5. Place a cherry in the center of each pineapple slice
  6. (you can place the rest of the cherries around the slices, pressing gently into the brown sugar)
  7. Add enough water to the pineapple juice to measure 1 cup
  8. Make the cake batter as directed, using the pineapple juice mixture instead of water
  9. Pour the batter over the pineapple and cherries
  10. Bake 40 to 48 minutes (or until the cake is golden and a toothpick comes out clean)
  11. Remove from the oven and immediately run a knife around the side of the pan to loosen the cake
  12. Place a heatproof plate upside down on the pan and using oven mitts turn the plate and pan over
  13. Leave the pan on top of the cake for 5 minutes so that the brown sugar and butter drizzle over the cake
  14. Remove the pan and cool for 30 minutes
  15. You can serve the cake warm or cool
  16. Store covered in the fridge
  17. Easy as Pie!

 

 

Enjoy This Simple Apple Pandowdy Recipe | Think Apple Cobber!

Enjoy This Simple Apple Pandowdy Recipe | Think Apple Cobber!

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

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So if you were invited over for to my home for dinner and I said we were having Apple Pandowdy for dessert, (Pan-dow-dee) what would you say? Well to make it easy for you, I turned this into a multiple choice question!

  1. Oh that sound’s great Judy, I just love anything you bake!
  2. Just smile and say nothing.
  3. Burst out with “What the heck’s an Apple Pandowdy?

Going for # 2?

I don’t blame you. 🙂

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

Apple Pandowdy is a recipe I’ve been wanting to bake for some time now.  I just love the name, don’t you?  It’s a classic North American dessert, created in the 19th century, and is basically an apple pie, but doesn’t have a bottom crust.  The pastry or ‘dough’ is placed on top of the filling in pieces or dropped by spoonful’s, rather than rolling out a top crust.

 

So what is Apple Pan dowdy?  Wiki says Apple Pan dowdy (or Apple pandowdy) is a baked apple pastry traditionally associated with Pennsylvania Dutch cooking, with a recipe dating back to (according to Wiki) colonial times.

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

I expect in colonial times, they were baking over a wood fire, or in a wood-fired oven, and using cast iron pans as well.

The idea behind the Apple Pandowdy Dessert is that once the Apple Pie is baked, you stir the crust into the baked apples, to ‘dowdy’ it, so it ends up like an apple cobbler or maybe an apple pudding cake. Click To Tweet

When it’s still warm, press the pastry into the apples with a spoon, so that it soaks up those yummy apple juices!

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

If you want to learn more about Apple Pan dowdy history, this is a great article on colonial apple recipes!

When I was looking for an old fashioned apple pan dowdy recipe that I could bake, I found a couple of variations.   Martha Stewart’s version of apple pandowdy, which is more like an apple pie, with squares of piecrust on top, and then there is the Taste of Home version, and that’s the recipe I’ve re-created here that looks more like an apple cobbler.

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

I like this apple cobbler version of apple pandowdy for a variety of reasons:

  • It’s Perfect for an easy family dinner – takes less time than making pie crust
  • I love baking desserts in cast iron skillets and I really wanted to use these new mini cast iron skillets.  I think they are so adorable!
  • No special skills required!

 

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

 


Here are the Ingredients you need to make your own Apple Pandowdy.  Pressed for time?  We’re baking from scratch, but you can make a great Apple Pan dowdy using Bisquick!

 

  • 1 cup packed brown sugar
  • 1-1/4 cups all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1 cup water
  • 1 teaspoon lemon juice
  • 2 teaspoons baking powder
  • 5 tablespoons butter, divided
  • 3/4 cup milk
  • 5 cups sliced peeled apples
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

 

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

Directions

  • In a saucepan, combine brown sugar, 1/4 cup flour, and 1/4 teaspoon salt. Add water and lemon juice; cook over low heat until thick. Cover and set aside.
  • In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.
  • Arrange apples in 9-in. square baking dish; sprinkle with cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Bake at 350° for 55 minutes or until top is brown and apples are tender. Serve warm with cream if desired. Yield: 9 servings.

 

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

 

 Did you enjoy this Apple Pandowdy Recipe?  If so, please check out my other apple desserts recipes

 

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.

 

Apple Pandowdy Recipe
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 
Course: Dessert
Cuisine: American
Servings: 8
Calories: 239 kcal
Author: Judy
Ingredients
  • 1 cup brown sugar packed
  • 1-1/4 cups all-purpose flour divided
  • 1/2 teaspoon salt divided
  • 1 cup water
  • 1 teaspoon lemon juice
  • 2 teaspoons baking powder
  • 5 tablespoons butter divided
  • 3/4 cup milk
  • 5 cups apples sliced peeled
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Whipped cream optional
Instructions
Directions
  1. In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook over low heat until thick. Cover and set aside.
  2. In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.
  3. Arrange apples in 9-in. square baking dish; sprinkle with cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Bake at 350° for 55 minutes or until top is brown and apples are tender. Serve warm with cream if desired. Yield: 9 servings.
Nutrition Facts
Apple Pandowdy Recipe
Amount Per Serving
Calories 239 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 228mg 10%
Potassium 251mg 7%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 36g
Protein 1g 2%
Vitamin A 6%
Vitamin C 4.7%
Calcium 9.9%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Apple Pandowdy is a delicious combination of apple pie and apple cobbler, easy to make and a great skillet recipe. Apple Pandowdy is a quick and easy dessert.