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Pecan Pie Pockets

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Member since 2006

Serves 8 | Prep Time 30-40 | Cook Time 15-20


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
1/8 tsp salt
1 1/2 (15 ounce) boxes refrigerated pie crusts
1 egg yolk, beaten
Vegetable oil for frying
Confectioners' sugar (optional)

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 10 minutes.

On a lightly floured surface, unroll 1 pie crust. Cut out rounds, using a 4 1/2 inch cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts.

Place 1 piecrust 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 the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and pecan mixture.

In a Dutch oven or deep fryer, heat oil over medium heat to 350 degrees F. Fry pies, in batches, 1 to 2 minutes per side, or until ightly browned.

Drain on paper towels.

Lightly dust with confections' sugar, if desired.

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