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Mini Lemon Hand Pies

Mini Lemon Hand Pies

When I was a kid I would save up my babysitting money for clothes and cassette tapes but I would also let myself splurge a couple of times a week on Hostess fruit pies. Yep, I absolutely loved those fruit pies–especially the lemon, blackberry, or cherry pies. I let my kids buy them when we are on road trips and they, like their mother, love those fruit pies. I decided to surprise them this weekend with these homemade mini lemon hand pies and they were so excited. If I am honest, I was super excited too. We all gobbled down these pies and thought they were amazing! My kids are excited to take the leftover pies to school for their lunch treat this week. I will most definitely make these lemon mini hand pies again!!!!

Mini Lemon Hand Pies

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Unroll the pie crust and cut out 10 mini circles with a 3.5-inch biscuit cutter (or glass which is what I sued). You will need to reroll scraps to get 10 circles.

Mini Lemon Hand Pies

Spoon a tablespoon of filling in the center of each circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke fork in the top center of the hand pies to prevent bursting.

Mini Lemon Hand Pies

Brush each hand pie with the egg white.

Mini Lemon Hand Pies

Place into the oven and bake for 12-15 minutes, or until golden brown. Remove from the oven to cool.

While the pies are baking, make the frosting by combining the powdered sugar with the milk in a bowl and mix until well combined.

Dip the warm hand pies in the frosting (both sides) then place back on the silpat mat to set. Serve and enjoy.

Mini Lemon Hand Pies

Mini Lemon Hand Pies

Mini Lemon Hand Pies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Servings: 10 mini hand pies
Author: Pam - For the Love of Cooking

Ingredients

  • 1 premade pie crust unrolled
  • ½ cup lemon pie filling
  • 1 egg white
  • ½ cup powdered sugar
  • 2 tbsp milk

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
  • Unroll the pie crust and cut out 10 mini circles with a 3.5-inch biscuit cutter (or glass which is what I sued). You will need to reroll scraps to get 10 circles.
  • Spoon a tablespoon of filling in the center of each circle.
  • Fold in half and pinch edges completely.
  • Fold pinched edges over and press with the tines of a fork to seal.
  • Poke fork in the top center of the hand pies to prevent bursting.
  • Brush each hand pie with the egg white.
  • Place into the oven and bake for 12-15 minutes, or until golden brown.
  • Remove from the oven to cool.
  • While the pies are baking, make the frosting by combining the powdered sugar with the milk in a bowl and mix until well combined.
  • Dip the warm hand pies in the frosting (both sides) then place back on the silpat mat to set.
  • Serve and enjoy.
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7 Comments

  1. Have never contacted you before, but I was turned down, saying that I had asked this question before. Are these pies free Able? Please get back with me ASAP.

    1. Bonnie,

      To be honest, they never last long enough in my house to freeze! I’ve never tried freezing them so I am not sure how they would turn out. If you do it, please let me know how they do.

      Pam