Description
These Easy Halloween Hand Pies are a fun and festive treat perfect for spooky celebrations. Made with store-bought pie crust filled with raspberry or strawberry jam, they feature a playful hand shape topped with almond ‘nails’ for a creepy yet delicious dessert.
Ingredients
Scale
Pie Crust
- All-purpose flour, for rolling out dough
- 1 (14.1-oz.) package store-bought pie crust (2 crusts total)
Filling & Toppings
- 1/3 cup raspberry or strawberry jam, plus more for decorating
- 1 large egg, whisked with 1 Tablespoon water (egg wash)
- Sliced almonds
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (218°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Roll and Cut Dough: Lightly flour your work surface and unroll the pie crusts. Use a sharp knife to trace around a hand cut-out or use a hand-shaped cookie cutter. Arrange half of the cut-out hand shapes on the prepared baking sheets, spacing them at least 2 inches apart. Re-roll the scraps to 1/4-inch thickness to cut out additional hand shapes.
- Add Jam Filling: Place a spoonful of raspberry or strawberry jam in the center of each hand base on the baking sheets.
- Seal the Hand Pies: Place a second hand-shaped crust on top of each jam-filled base. Press lightly to seal around the edges. Use a fork to crimp the edges around the palms to secure the filling. Lightly press the fingers edges together without crimping since there’s no filling in the fingers.
- Vent and Egg Wash: Using a paring knife, cut small slits over the knuckle areas of the fingers to allow steam to escape. Brush the entire surface of each hand pie with the egg wash to achieve a golden, glossy finish.
- Bake: Bake the hand pies in the preheated oven for 10 to 15 minutes, or until they are golden brown and cooked through. Baking time may vary depending on the size of your pies.
- Decorate Nails: Remove the pies from the oven. Add a small dollop of jam to the tip of each finger and press a sliced almond onto the jam to form the ‘nails’.
- Serve or Store: Serve the hand pies immediately while warm, or allow them to cool and store in an airtight container at room temperature.
Notes
- Use a sharp knife or a sturdy hand-shaped cookie cutter for clean edges.
- Ensure the edges are well sealed to prevent the jam from leaking during baking.
- Adjust jam quantity according to pie size, being careful not to overfill.
- These pies are best eaten fresh but can be stored for up to 2 days at room temperature.
- For a dairy-free option, substitute the egg wash with a plant-based milk glaze.
Nutrition
- Serving Size: 1 hand pie (approx. 4 inches)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
