good ol' Cajun finger pies.
Now, if you're not familiar with these, let me explain. They aren't exactly pies; the dough is more fluffy, moist, and sweet than a standard pie crust. They can be filled with a variety of things: preserves, whole fruit, pudding, etc. We decided to use three different fillings: pumpkin, blackberry preserves, and fig preserves. I think peaches would be absolutely fabulous as a filling, as well as baked apples. Whatever floats your boat. Though, it shouldn't be too moist or you might end up with soggy pies. (After a couple days, our pumpkin pies became soggy in the center.)
Finger Pies
(recipe from Ethel Mire)
- 2 cups sugar
- 2 eggs
- 1 cup shortening
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp vinegar
- 6 3/4 cups all purpose flour
- approximately 2 cups of preferred filling
Preheat oven to 350F and line a baking sheet or two with parchment paper. (If you use two pans, the process goes by a little faster.)
Cream together the sugar, eggs, and shortening. Mix in milk, vinegar, and vanilla extract.
Whisk together the baking powder, baking soda, salt, and 1 cup of the flour. Mix into the wet ingredients. Add the remaining (5 3/4 cup) flour a half cup at a time, mixing thoroughly after each addition. Add additional flour if necessary to ensure the dough is not sticky.
Roll approximately 1/4 cup of the dough into a ball. On a lightly floured surface, flatten the ball into a 1/8 inch disc, approximately 6 inches in diameter. Drop a tablespoon of filling on the bottom half of the disc, spreading it out but leaving a 1/4 inch margin clear. Fold the other half of the disc over the filling. Using either your fingers or a fork, press the edges (that 1/4 inch margin) to seal.
Place 4 to a baking sheet and bake for approximately 15 minutes, until the edges are golden brown. Remove to a cooling rack to cool.
This makes approximately 28 finger pies.
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