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Pecan Pie Pockets Recipe

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This recipe for Pecan Pie Pockets, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, July 1, 2009


1 cup sugar
2/3 cup light corn syrup
1/3 cup butter, melted
2 large eggs
1 1/2 cups chopped pecans
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 (15oz.) packages refrigerated pie crust
1 egg yolk, beaten
Vegetable oil for frying
Confectioners sugar

In a medium saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir in pecans, vanilla and salt. Bring to a boil over medium heat; reduce heat, and simmer for 10 minutes. On a lightly floured surface, unroll 1 pie crust. Cut out rounds, using a 4 1/2 inch cutter. Reroll dough as necessary. Repeat procedure with remaining pie crusts. Place 1 pie crust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in center of round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and pecan mixture. In a large Dutch oven or fryer, pour oil to a depth of 2 inches. Heat oil to 350. Fry pies, in batches for 1-2 minutes per side, or until lightly browned. Drain on paper towels. Lightly dust with confectioners sugar, if desired. Serve immediately.




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