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Recipe Summary test

Yield:
8 pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400° and line a baking sheet with parchment paper.

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  • On a floured surface, roll out a piecrust to a 1/8-inch thickness. Trim it to make three 2 1/2-by-10-inch strips. Gather the scraps and reroll the dough to cut a fourth strip. Repeat with the second crust.

  • With a pastry brush, coat each strip with egg white. Spread on the jam or chocolate filling, leaving about 3 inches of space at the top and 1/2 inch at the sides and bottom.

  • Fold the dough up over the filling and secure it about 1 1/2 inches from the top edge. Seal the edges of the folded portion by pressing them with the back of a fork. Brush the top of each pie with egg white, then transfer the pie to the baking sheet.

  • Bake the pies until their edges are just beginning to brown, about 10 minutes. Let them cool on the baking sheet for 3 minutes, then move them to a rack to cool completely.

  • Meanwhile, tint the frosting with food coloring. To make the faces, scoop the frosting into ziplock bags, seal them, and make a tiny snip in one corner of each. Pipe features onto the vanilla wafers.

  • Frost the cooled pies as desired. Set the vanilla wafers in place and pipe on frosting hair.

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