From JOANN

These cute pies will bring smiles!

YOU’LL NEED
Shaped Hand Pie Recipe

1 Package (14 ounce.) Refrigerated Pie Crusts or 1 Recipe Flaky Pie Crust

1 1/2 cups pie filling, any flavor

1 Egg, Lightly Beaten with 2 teaspoon Water

Basic Powdered Sugar Icing (Click Here)

Orange Icing Color

Black Icing Color

Halloween Cookie Cutter Set

Parchment Paper

Baking Sheet

Fork

Disposable Decorating Bags

Round Decorating Tip 2, 4 needed

DIRECTIONS

1.On a lightly floured surface, unroll pie crusts.

2.Using the cookie cutters, cut shapes as close together as possible.

3.Gather dough scraps into a ball, reroll and cut additional shapes.

4.Brush edges of one shape completely with egg wash. Fill center with 2 tablespoons pie filling, leaving 1/2 to 3/4in around edge.

5.Top with another piece of dough.

6.Use a fork to crimp the pieces of the pie together, taking care to completely seal the edges.

7.Transfer to parchment lined baking sheet. Repeat with remaining dough. Refrigerate pies 30 minutes.

8.Preheat oven to 400 degrees.

10.Brush the top of the pies with egg wash, pierce five times with a fork, and sprinkle with granulated sugar. Bake until crust is golden, about 18 to 20 minutes.

For Frying: Fill a wide saucepan with 1 inch of vegetable oil.

Heat to 375 degrees on a deep frying thermometer. Fry pies in batches, turning once, about 2 to 4 minutes or until crust is golden. Drain on paper towels.

Makes about 1 dozen.

Make pie dough shapes.

1.Prepare hand pie dough following recipe instructions. Using Halloween cookie cutter set, cut out pie dough shapes (you’ll need 2 of each shape per hand pie).

2.Bake hand pies. Place one pie shape on parchment-lined baking sheet.

3.Place teaspoon of desired filling (we used cherry) in center of dough shape, leaving 1/2 to 3/4in space around edge; place second shape on top, pinching seams together with a fork.

4.Repeat with remaining pie shapes. Bake and cool following recipe instructions.

Prepare glaze. Prepare powdered sugar glaze following recipe instructions.

Using Orange icing color, tint 1/4 cup light orange. Using Black icing color, tint 1/4 cup grey and 1/8 cup black. Reserve remaining glaze white.

Decorate hand pies. Prepare 4 decorating bags with tip 2. Fill separately with light orange, grey, black and white glaze.

Outline and flood tops of cooled pies with glaze (pumpkins are light orange, tombstones are grey, skulls and ghosts are white).

Using black glaze, pipe facial features on each pie. Using remaining white glaze, add eye highlights.

Find this recipe and more treats at joann.com