1 can cherry pie filling
3 sheets pie dough
1 egg
1 tsp water
1. Roll out sheets of pie dough and cut out 4 round sections in each (12 total rounds). Use 6 rounds for the bottoms and 6 rounds for tops (the faces). 3 sheets pie dough
2. Use the scraps to shape out a nose and secure on pie rounds with water. Use a chopstick or another pointed tool to create the nostrils.
3. Make slits for the eyes and mouth and push the pie dough outwards. Have fun and make different faces and details to create variety.
4. Place a scoop of cherry pie filling in the center of the 6 bottom rounds. 1 can cherry pie filling
5. Brush the edges with water then place your faces on top. Gently push down the edges then crimp with a fork.
6. Brush faces with eggwash (1 raw egg + 1 tsp water, mixed ) and bake on lower rack in a 450°F oven for 15 minutes or until pie dough is golden. 1 egg, 1 tsp water
1 can cherry pie filling
3 sheets pie dough
1 egg
1 tsp water
1. Roll out sheets of pie dough and cut out 4 round sections in each (12 total rounds). Use 6 rounds for the bottoms and 6 rounds for tops (the faces). 3 sheets pie dough
2. Use the scraps to shape out a nose and secure on pie rounds with water. Use a chopstick or another pointed tool to create the nostrils.
3. Make slits for the eyes and mouth and push the pie dough outwards. Have fun and make different faces and details to create variety.
4. Place a scoop of cherry pie filling in the center of the 6 bottom rounds. 1 can cherry pie filling
5. Brush the edges with water then place your faces on top. Gently push down the edges then crimp with a fork.
6. Brush faces with eggwash (1 raw egg + 1 tsp water, mixed ) and bake on lower rack in a 450°F oven for 15 minutes or until pie dough is golden. 1 egg, 1 tsp water