Mummy Hand Pies
These little pies are more treat than trick—and that's how we like it!
Photography by Jennifer Causey
Recipe by Pam Lolley
- Makes 8Servings
Ingredients
- 1 cup quartered strawberries
- 1/4 cup sugar
- 1 tbsp. cornstarch
- 1 tbsp. fresh lemon juice, plus 1 tsp. zest (from 1 lemon)
- 1 refrigerated piecrust
- 1 large egg, beaten
- White sanding sugar, for sprinkling
- 16 candy eyeballs, for decorating
Preparation
In medium pot, toss first 4 ingredients until cornstarch dissolves; cook jam over medium-low heat until berries soften, 7 minutes. Roll piecrust out to 12-inch round; cut out eight 2-by-3-inch rectangles. Place on baking sheet lined with parchment. Cut dough scraps into strips. Spread rectangles with jam; arrange dough strips randomly on top. Brush tops with egg; sprinkle with sanding sugar. Bake at 350° until golden, 20 minutes. Cool for 10 minutes. Decorate with candy eyeballs.
