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Once Upon A Dinner - Charlotte's Web
4
from 1 vote
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Cuisine:
American
Prep Time:
1
hour
hour
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
40
minutes
minutes
Servings:
4
Servings
Calories:
1056
kcal
Author:
Jenni
Ingredients
** Mini Hand Pies
1
package pie crust
2 crusts
1
cup
pitted
chopped cherries
4
TBSP
sugar
3
tsp
cornstarch
½
tsp
lemon zest
punch of salt
1
egg
1
tsp
water
*Mini Baked Corn Dog Muffins
½
cup
melted butter
½
cup
sugar
2
eggs
1
cup
buttermilk
½
tsp
baking soda
1
cup
cornmeal
1
cup
flour
½
tsp
salt
8-10
hot dogs
cut into 1" pieces
Instructions
*Cherry Hand Pies
Preheat oven to 375 F.
In a medium bowl, mix together the chopped cherries, sugar, cornstarch, lemon zest and a pinch of salt.
Using a 4" circle pastry cutter, cut the prepared pie crusts into circles (you will need 16 total, so make sure you cut smart!)
Place a spoonful of the filling in the center of 8 of the circles.
Place the remaining circles on the top of the filling.
Use a fork to press the edges of the pie crusts together to seal the filling in.
Whisk together the egg and the water to form an egg wash and then brush over each hand pie.
Pierce with a knife to allow steam to escape.
Bake for 18-20 minutes.
*Mini Baked Corndog Muffins
Preheat oven to 350F.
Cut the hot dogs into 1" pieces.
Spray a mini muffin tin with cooking spray and set aside.
In a large bowl, mix together the melted butter, sugar, eggs, buttermilk, baking soda, cornmeal, flour and salt.
Spoon 1 TBSP of batter into each mini muffin well and place a hot dog piece in the middle of each.
Bake for 8-12 minutes, or until golden brown. Repeat with remaining batter (you should get enough for about 48 mini corn dog muffins).
Serve with watermelon and corn on the cob.
Enjoy!
Notes
Store leftover hand pies in an air tight container.
Store leftover mini corn dog muffins in a container in the fridge.
Nutrition
Serving:
1
g
|
Calories:
1056
kcal
|
Carbohydrates:
127
g
|
Protein:
30
g
|
Fat:
75
g
|
Saturated Fat:
34
g
|
Polyunsaturated Fat:
33
g
|
Trans Fat:
1
g
|
Cholesterol:
273
mg
|
Sodium:
2164
mg
|
Fiber:
5
g
|
Sugar:
55
g