Birthday Pies

My brother's birthday is in December. When I lived at home, I carried on Dad's tradition of making him his favorite cake for his birthday . . .Lemon Meringue Pie.

That's right. His favorite birthday cake was pie . . . tart, tart, tart Lemon Meringue Pie.

He was so surprised the first year I took one to him. I dropped it off the night before his birthday . . . he always liked eating it for breakfast.

I didn't get one made for him every year, but as often as I could, I made them using Dad's recipe . . and NEVER have I had trouble with the meringue. And I had always heard it was so difficult . . . go figure.

Lately, I have been reading a lot about "pocket pies." I thought to myself, "Self, I'll bet you could make them with the same filling that you put in Dad's pie and be able to mail them. Oh, yes, I am a clever one, I am!"

So, tonight was the time to experiment. I had what I needed and came out with some petty decent pocket pies, for a non-baker woman.

Right out of the oven :)

FILLING . . . Makes a VERY, VERY, VERY Tart Pie
4 1/2 oz Jello "Cook and Serve" Pudding and Pie Filling
3/4 C Sugar
1/2 C Water
1/4 tsp Lemon Extract
2 C Lemon Juice (We always used Real Lemon in the bottle)

PIE
2 pkg Refrigerated Pie Crusts (4 crusts)
1 Egg (whisked)
Cookie Cutter (the size of your palm or larger)
Parchment Paper

GLAZE
1/2 - 1C Confectioners Sugar
1/2 tsp Vanilla Extract
3T Milk (1T at a time . . you want it thin enough to drizzle but not watery.)

Directions:

1. Preheat an Oven to 400 degrees.
2. Unroll 1 pie crust at a time on parchment paper. Using the cookie cutter, cut as many shapes as you can from the pie crust.
3. Keep putting scraps together until you can't make any more shapes. (I made about 7 hearts from each pie crust.)
4. Mix all pie filling ingredients in a medium sauce pan. Cook over medium heat, stirring constantly, until it comes to a full boil.
5. Let filling set for 5 minutes, stirring twice.
6. Using two shapes for each pie, place 1 - 2 T of filling on one crust,  brush the egg wash on  one side of another shape.
7. Place the egg brushed shape, egg side down, on the shape with the filling. Crimp the top to the bottom shape with a fork.
8. Repeat Step 6 until all shapes have been filled. Place pies on a cookie sheet lined with parchment paper. (Any left over filling can be placed in custard cups and cooled . . . top with cool whip for another taste treat!)
9. Using a toothpick, poke several holes in the top of the crust and brush pies with remaining egg wash.
10. Cook pies for 15 - 20 minutes, or until lightly browned.
11. Cool on wire rack then drizzle tops with glaze. 

Leftover dough . . brushed with egg wash,
topped with cinnamon/sugar and baked.
My FAVORITE treat when Mom made pies.

I only had 3 pie crusts at my disposal.
This is what I ended up with . . .
 SCRUMPTIOUS bit of heaven
 in a custard cup.

NOTE: If you want to make a regular Lemon Meringue Pie.

1. Make filling per directions above.
2. Place in a pre-baked, deep dish pie crust.
3. Top with meringue, sealing ALL sides. (Using beaters and bowl that have been in the freezer, beat 3 Egg Whites until foamy, add 1/2 C Sugar and 1/4 tsp Cream of tartar. Beat until stiff.)
4. Brown in a 425 degree oven for 5 minutes, or until the peaks are browned.