The Pie Hole: No Snack Leaf Behind.

In Pie Hole, The Menu by Quiet LunchLeave a Comment

We hate to be a bummer but summer is taking its last breath and it’s time to rake in some tasty fall goodies. Made with store-bought piecrust dough, these leaves can filled with chocolate, peanut butter chips, jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, whatever you like!

Autumn Leaf Pockets.↓


• 1 egg
• 1 teaspoon of water
• Prepared pie crust
• Mini chocolate chips
• Peanut butter chips
• Raw sugar
• Flour for work surface


Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

On a floured surface, roll out a prepared pie crust so it’s about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

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