Little Girl Pies Recipe

5 2 1
Little Girl Pies Recipe
Little Girl Pies Recipe photo by Taste of Home
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Little Girl Pies Recipe

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5 2 1
Publisher Photo
My grandma often baked these delicious "pies" as a special treat for me. Whenever I make them for my own children, I relive those wonderful days with Grandma. Anyone who likes raisins is sure to love this recipe!
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • FILLING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 cup raisins

Directions

In a bowl, cream sugar and shortening until light and fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients; add to creamed mixture and beat well. Chill.
Meanwhile, for filling, combine sugar and cornstarch in a saucepan. Add water; stir until smooth. Add raisins; cook and stir until mixture comes to a boil and is thickened, about 3 minutes. Set aside to cool.
Divide chilled dough into thirds. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into 3-in. circles. Using a thimble, cut small holes in the center of half of the circles. Place 1 teaspoon filling on solid circles; top each with a circle that has a hole. Pinch edges together to seal. Repeat with remaining dough and filling.
Place on ungreased baking sheets; bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks. Yield: 2 dozen cookies.
Originally published as Little Girl Pies in Reminisce November/December 1992, p51

Nutritional Facts

1 each: 177 calories, 5g fat (1g saturated fat), 10mg cholesterol, 122mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • FILLING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 cup raisins
  1. In a bowl, cream sugar and shortening until light and fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients; add to creamed mixture and beat well. Chill.
  2. Meanwhile, for filling, combine sugar and cornstarch in a saucepan. Add water; stir until smooth. Add raisins; cook and stir until mixture comes to a boil and is thickened, about 3 minutes. Set aside to cool.
  3. Divide chilled dough into thirds. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into 3-in. circles. Using a thimble, cut small holes in the center of half of the circles. Place 1 teaspoon filling on solid circles; top each with a circle that has a hole. Pinch edges together to seal. Repeat with remaining dough and filling.
  4. Place on ungreased baking sheets; bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks. Yield: 2 dozen cookies.
Originally published as Little Girl Pies in Reminisce November/December 1992, p51

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MY REVIEW
muffinmonster User ID: 2793033 17024
Reviewed Jul. 7, 2011

"So cute! The edging makes it look like lace!"

MY REVIEW
Trilby Yost User ID: 5195621 43957
Reviewed Jun. 7, 2010

"My grandma made cookies like these! I was so pleased to find this recipe because my grandma's was lost somehow."

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