FOOD

Ice Cube Tray Pie Bites

Use an ice tray to create little doughy pockets of pumpkin, pecan, apple and turkey pot pies.

FOOD

Ice Cube Tray Pie Bites

Use an ice tray to create little doughy pockets of pumpkin, pecan, apple and turkey pot pies.

Ingredients

Turkey Pot Pie Bites

  • 1 box store-bought pie dough
  • 1 egg, beaten

Filling

  • 1 cup frozen mixed vegetables (carrots, peas, onions)
  • 1 can cream of mushroom soup
  • 1 cup shredded turkey, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon thyme, finely chopped

Steps

Turkey Pot Pie Bites

  1. Preheat oven to 350 degrees.
  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half.
  3. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling.
  4. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons.
  5. Brush egg wash over exposed pie dough.
  6. Cover with remaining pie dough.
  7. Lightly press down to seal each bite.
  8. Turn bites out onto a board and separate by cutting each pie bite.
  9. Place on a baking sheet.
  10. Brush each bite with egg wash.
  11. Cut a small slit with a paring knife on top of each bite.
  12. Bake for 20 to 30 minutes or until golden brown.

Filling

  1. In a medium bowl, mix together all filling ingredients until well combined.

Ingredients

Apple Cranberry Bites

  • 1 box store-bought pie dough
  • 1 egg, beaten
  • Coarse sugar, for dusting

Filling

  • 2 Granny Smith apples, finely chopped
  • 2 Gala apples, finely chopped
  • 1/4 cup fresh or frozen cranberries
  • 1/2 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • Pinch of nutmeg
  • Pinch of salt

Steps

Apple Cranberry Bites

  1. Preheat oven to 350 degrees.
  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half.
  3. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling.
  4. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons.
  5. Brush egg wash over exposed pie dough.
  6. Cover with remaining pie dough. Lightly press down to seal each bite.
  7. Turn bites out onto a board and separate by cutting each pie bite.
  8. Place on a baking sheet.
  9. Brush each bite with egg wash and dust with coarse sugar.
  10. Bake for 20 to 30 minutes or until golden brown.

Filling

  1. In a medium bowl, mix together all filling ingredients until well combined.

Ingredients

Pecan Pie Bites

  • 1 box store-bought pie dough
  • 1 egg, beaten

Filling

  • 2 tablespoons butter, melted
  • 1 cup pecans, finely chopped, plus 1/2 cup pecan halves for garnish
  • 2 tablespoons brown sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Steps

Pecan Pie Bites

  1. Preheat oven to 350 degrees.
  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half.
  3. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling.
  4. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons.
  5. Brush egg wash over exposed pie dough.
  6. Cover with remaining pie dough.
  7. Lightly press down to seal each bite.
  8. Turn bites out onto a board and separate by cutting each pie bite.
  9. Place on a baking sheet.
  10. Press 1 halved pecan onto outside of pie dough.
  11. Bake for 20 to 30 minutes or until golden brown.

Filling

  1. In a medium bowl, mix together all filling ingredients until well combined.

Ingredients

Pumpkin Pie Bites

  • 1 box store-bought pie dough
  • 1 egg, beaten

Filling

  • 1 can pumpkin puree
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon pumpkin pie spice
  • Pinch of salt

Steps

Pumpkin Pie Bites

  1. Preheat oven to 350 degrees.
  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half.
  3. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling.
  4. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons.
  5. Brush egg wash over exposed pie dough.
  6. Cover with remaining pie dough.
  7. Lightly press down to seal each bite.
  8. Turn bites out onto a board and separate by cutting each pie bite.
  9. Place on a baking sheet. Bake for 20 to 30 minutes or until golden brown.
  10. Serve with homemade whipped cream.

Filling

  1. In a medium bowl, mix together all filling ingredients until well combined.