3 sheets refrigerated pie dough
1 can cherry pie filling
1 large egg
1 teaspoon water
1. Prepare the pie dough.
Preheat oven to 450°F. Roll out the pie dough sheets and cut 4 rounds from each sheet, for a total of 12 rounds. Set aside 6 rounds for the bottoms and 6 for the faces.
2. Create the noses.
Use leftover pie dough scraps to shape small noses. Lightly brush the back of each nose with water and press onto the 6 face rounds. Use a chopstick or another pointed tool to create nostrils.
3. Make the faces.
Cut slits in the dough for the eyes and mouths, then gently stretch and shape the openings. Have fun creating different expressions and adding extra details to make each face unique.
4. Fill the pies.
Place a scoop of cherry pie filling in the center of each of the 6 bottom rounds, leaving enough space around the edges to seal the pies.
5. Assemble.
Lightly brush the exposed edges of the bottom rounds with water. Place a face round over each one and gently press the edges together. Crimp around the edges with a fork to seal.
6. Add the egg wash.
Whisk together the egg and 1 teaspoon water. Brush the egg wash over the faces.
7. Bake.
Place the pies on the lower rack of the oven and bake at 450°F for about 15 minutes, or until the pie dough is golden brown.
Makes 6 face pies.
3 sheets refrigerated pie dough
1 can cherry pie filling
1 large egg
1 teaspoon water
1. Prepare the pie dough.
Preheat oven to 450°F. Roll out the pie dough sheets and cut 4 rounds from each sheet, for a total of 12 rounds. Set aside 6 rounds for the bottoms and 6 for the faces.
2. Create the noses.
Use leftover pie dough scraps to shape small noses. Lightly brush the back of each nose with water and press onto the 6 face rounds. Use a chopstick or another pointed tool to create nostrils.
3. Make the faces.
Cut slits in the dough for the eyes and mouths, then gently stretch and shape the openings. Have fun creating different expressions and adding extra details to make each face unique.
4. Fill the pies.
Place a scoop of cherry pie filling in the center of each of the 6 bottom rounds, leaving enough space around the edges to seal the pies.
5. Assemble.
Lightly brush the exposed edges of the bottom rounds with water. Place a face round over each one and gently press the edges together. Crimp around the edges with a fork to seal.
6. Add the egg wash.
Whisk together the egg and 1 teaspoon water. Brush the egg wash over the faces.
7. Bake.
Place the pies on the lower rack of the oven and bake at 450°F for about 15 minutes, or until the pie dough is golden brown.
Makes 6 face pies.