BETTY PIES RECIPES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Steps:

• Using a large mixing bowl, combine 2 cups of flour with 1 tsp salt. Cut in the shortening and either use a food processor or your hands, until the mixture formed is flaky and the size of small peas. Sprinkle with cold water, 1 tbsp at a time, using a fork to toss the mixture until all of the flour is moistened. If necessary, add 1-2 tsp more water. Gather your pastry into a ball and divide it in half. Lightly flour a surface and shape each half into flattened rounds, wrapping each in plastic wrap. Refrigerate for about 45 minutes or until the dough is firm and cold, yet pliable. If you have refrigerated it too long, allow it to soften before working. A firm yet pliable dough helps to create a lovely, flaky crust. Pre-heat your oven to 425 deg F. Flour a rolling pin and roll out one pastry round until it is no thicker than 2 inches, and is not larger than an upside down 9-inch pie plate. Fold the pastry into fourths and position into the plate. Unfold and shape into the pie plate, pressing firmly against the bottom and sides of the pastry.  In a large mixing bowl, combine sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 tsp salt. Stir in the apples and transfer the filling mixture into the pastry-lined pie dish. Dot with butter. Using scissors, trim away pastry that is overhanging the side of the dish, about 1/2 inch from the rim of the dish. Lightly flour your rolling pin and roll the other round of pastry, again folding into fourths. Using a sharp knife, cut slits into the pastry so that steam can escape while baking. Unfold the pastry over the filling and use a knife to trim away any overhung pastry, 1 inch from the rim.  Fold the top pastry down over the lower edge and press to seal. You can flute the edge or use a fork to crimp it closed. To prevent the edges from browning too much, cover them with 3-inch strips of foil which can be removed during the last 15 minutes of baking. Bake for about 40-50 minutes or until the pie crust is browned and juice from the fillings has started to bubble through the crust. Serve warm with a scoop of ice cream.