Christmas Hand Pies
Easy mini pies cut with Christmas cookie cutters and sprinkled with confectioner's sugar.
Servings: 11 mini pies
Calories: 94kcal
Ingredients
- 1 package refrigerated pie crusts
- 1 can cherry pie filling
- ⅓ cup sugar
- ½ teaspoon cinnamon
- confectioner's sugar to sprinkle
- egg yolk
Instructions
- Preheat oven to 350°F
- Simmer cherry filling, cinnamon, and sugar over low heat.
- Roll out pie crust and cut using cookie cutters. Two cookie cutter shapes make 1 pie.
- Line cookie sheet using parchment paper.
- Place bottom crusts on parchment paper and place a small spoonful in middle of the shape.
- Place cookie cut crust on top and seal edges with a fork.
- Using a basting brush spread a thin layer of egg yolk on pies.
- Bake for about 10 minutes or until golden.
- Once cooled, using a sifter, sprinkle confectioner's sugar over pies.
Notes
TIP: Let cookies cool completely before sprinkling confectioner's sugar.
Nutrition
Serving: 1pie | Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 63mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg
