April Fools Not Pies Recipes

APRIL FOOLS' NOT PIES

Steps:

• Make the pudding according the package directions and place in the refrigerator to thicken.
• Grease two ramekin dishes. Make circles from the pie crust that are large enough to cover the bottom and sides of two ramekins, then tuck the crust into them. Use a biscuit cutter to make two circles large enough to cover the top of the ramekins; set those aside for now.
• Cut orange Starburst candies into tiny squares for the carrots. Warm a yellow Starburst in the microwave a couple seconds until it's pliable, then roll it into small balls to resemble corn kernels.
• Knead green food coloring and some leftover pie dough together until coloring is well integrated, then make small balls for peas.
• Cut fruit snacks into bits to resemble chunks of squash or other vegetables. The different candy type adds some texture and color to the pie.
• Once the pudding has set, add a few scoops into the pie crust-filled ramekin. Then top with the candy veggies.
• Place the smaller pie dough circle on top and pinch the edges together to enclose the pudding and candy. Use a fork to crimp the edges to seal completely and give it a realistic pot pie look.
• Brush the top crust with a whisked egg yolk so when the crust bakes it will have a nice golden color. Bake in a preheated 450°F oven for 10 minutes or until the crust is golden brown.
• Let pies cool in the refrigerator so the pudding can set again before serving.

PARTY MINI CHICKEN POT PIES

Steps:

• Heat the oven to 450°.
• Unroll or unfold a piecrust on work surface.
• Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
• If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
• Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
• Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
• Beat the egg with the water, then brush the mixture over the dough.
• Set the pie tin on a baking sheet a nd repeat for the other crusts.
• Bake the crusts for about 10 minutes.
• Let cool completely.
• Prepare the pudding and milk according to the package directions.
• Refrigerate until serving time.
• Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
• Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
• Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
• With your fingers, form each piece into a kernel by flattening one end and pinching the other.
• Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
• Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
• Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
• Cubed carrots: Cut each orange candy into 4 squares.
• To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
• Add the candies and the fruit to the pudding, then set the piecrust on top.