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!