Roll out the remaining pie pastry and either cut into strips to create a lattice top, or –as we prefer- use small cookie cutters to cut seasonal shapes to lay over the tart filling.
Place the tart pan on a rimmed baking sheet (to prevent any boil-over incidents) and bake for 10 minutes before lowering the temperature to 375° and baking for another 25 minutes, or until the filling is fully set and puffs in the center. Cool for at least 10 minutes before slicing. Serve warm or room temperature with a dollop of whipped cream, a scoop of ice cream, or vanilla custard.
Leftovers can be stored tightly covered at room temperature.
Northern Michigan kids and parents had a leg up on most of America when stumbling across these dessert pasties in the books. While much of the rest of the country was wondering aloud what “pay-steez” were, we were contemplating filling our pasties with pumpkin rather than beef, potatoes, rutabagas, carrots, and onions. I’m happy to report that they’re quite delicious and — happily — simple to put together.
1 double batch of your favorite pie crust or a package of refrigerated pie crusts.
1 ½ c. canned pumpkin pie filling (or 1 c. pumpkin puree with ¼ c. granulated sugar, ½ t. ground cinnamon, 1/8 t. each nutmeg and ginger.)
1 egg beaten
Sugar for sprinkling
Preheat your oven to 400° and line a cookie sheet with parchment paper. Set aside.
Roll the pie pastry out to 1/8-inch thickness. Use a 3- or 4-inch round cookie cutter to cut circles out of the pie pastry. Re-roll the pastry scraps gently and get as many rounds as you can from it.
Working with one round at a time, place about 1 ½ tablespoons of the filling in the center. Wet your finger with water, run it around the edge of the circle, then draw up one side of the circle toward the other, press the edges together firmly with your fingers, then crimp with a fork. Carefully transfer the filled pastry to the parchment lined cookie sheet. Repeat with the remaining circles.