This is the last recipe I have to offer for Turkey Day.
I wasn’t required to make a huge feast, but I do have items to bring to the dinner table this year, so today I’m getting my dessert ready.
I saw this on one of those quick foodie videos not long ago, and I knew I had to give it a try for myself.
It’s not nearly as complicated as it may look. Especially if you cheat like I did and use store bought crust.
Look, I’ve been feeling like poo since Monday morning, so I’m lucky I got any food cooked or any shifts worked. I just couldn’t fathom making pie crust from scratch yesterday when I made this snap decision.
There are a number of steps to this, so let’s get going.
Let me note real quick that I bought 2 pkg of prepared pie crust (4 rounds). I used 3 rounds and had some leftover scraps so my man got a pie of his own…
He’s a pie lover, and so I like to make sure he has some back up at home. My stuff usually gets devoured at the family dinner.
You’ll definitely have excess, so plan for that.
What You Need:
2 pkg refrigerated pie crust, room temperature
3 cans pie filling of any variety
What You Do:
Preheat oven to 425°
Prepare a parchment round using your springform bottom as a stencil.
Place parchment round in bottom of the pan.
Spray with cooking spray and set aside.
Roll out 1 crust and use a glass or biscuit cutter to make pretty rounds.
I grabbed a brandy snifter out of the China cabinet and it was perfect…
Cut as many rounds as you can and then ball up the scrap dough and roll out for more.
Now, I know I’ve been kind of down on the canned foods lately, but sometimes it just wouldn’t make sense to go fresh, and this is one of those times.
Open your pie fillings and using a regular old spoon, place a dollop in the center of a round and pinch the sides to make a little pocket.
Now you’re going to just start packing them into the prepared pan. I did flavor rows because I felt like it, but in the future I think I’d place them more randomly because I ended up with more cherry and not enough blueberry.
And the next flavor, and the next. In they go until you have something like this…
Set this bad boy in the center of the oven and let it work for about 45 minutes, but (I can’t emphasize this enough) check on it regularly. I don’t know your oven, and you definitely don’t want this to burn.
When the crust is golden and the filling is bubbly, it’s done.
Here’s my finished product!!
Allow it at least 4 hours to cool and set up before removing the springform ring.
I suggest putting a can of whipped cream on the table beside it.
This recipe is fun and easy, plus it will really be a delight for the children at the gathering as well as those who just want a little bite of dessert.
This is my final Thanksgiving recipe for the round up. It’s been a lot of fun gathering my faves and sharing them with you all.
I heard a rumor that there are some brand new folks reading chelleonwheels.com, so I want to extend a quick welcome and a big huge thank you for dropping by here and checking out the blog. I hope you find something of value within these pages.
Happy Thanksgiving, Friends. I’ll see you this weekend with some hot ideas for the leftovers!!
©️2019 cHELLe ON WHEELS
Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content. In other words; if you steal my shit, I’ll call you out.