Lemon Daisy Hand Pies

by terri mchugh

Need a treat to make for Easter brunch or just happen to love pies (like me)? This recipe only uses 2 ingredients and it takes 20 minutes or less to make! Let’s go!

What you’ll need

• Pillsbury Pie Crusts (1 package with 2 rolls)

• 2 1/2 cups of lemon pie filling (or preferred fruit filling)

• flower cookie cutter

• smaller circular cutter (bottom of a piping tip works)

• egg wash (1 egg/ splash of water/ mixed)

• powdered sugar (optional)

Makes about 8-10 hand pies

How to make it

Preheat oven to 350°F. Remove pie crusts from packaging and roll out onto flat surface. Cut out flower shapes using a flower cookie cutter. Cut out 2 pieces per hand pie.

Using a small circular shaped cutter, cut out a circle in the center of only ONE of the flowers. Again, only one flower per set has a circle in the middle.

Take the flower that does not have a hole and add a dollop of pie filling in the center, somewhat spreading it without the filling reaching the edges of the dough.

Place the flower that has a hole cutout overtop of the flower that has filling and carefully align the flower to match the edges. You should see the pie filling through the hole cutout.

Using a fork, gently press down on the outer edge of flower petal to secure filling from spilling out.

Lightly coat the top dough of flower with egg wash.

Bake at 350°F for 8-10 minutes or until a light golden brown.

Remove from oven and let cool. If you want the pies to be less tart, be sure to dust powdered sugar over cookies.

Pro tip: if pie filling center is accidentally covered in powdered sugar, take a toothpick and lightly stir pie filling center until yellow color is bold, again.

Watch video tutorial for recipe!

Happy Spring!

XOXO, terri