Love Renee Hannah is known for fashion, but we’ve always wanted to introduce more topics just as compelling to you, our readers. We’ve never felt comfortable covering subjects we’re are not experts in, but know there’s interest in many more topics beyond what we’re currently sharing. That’s why we’re so excited to share more recipes with you. We welcome your feedback and ideas on topics you want to learn more about!
Baking is one of my passions, and I love to whip up quick little desserts to share with friends and family. If your mind’s been pinwheeling over recipes to try for Summer, look no further.
In my humble opinion, mini pies are the cutest desserts, and one of the easiest to make! These lemony little pies sprinkled in powder sugar will please your guests and their palettes. When looking for the perfect last minute dessert to make, the store bought pie crust and short list of ingredients make for a delicious treat that will have people thinking you spent hours making.
Simply cut circles out of the sheets of dough, and place the lemon pie filling in the center. Fold the dough over, press with a fork, bake and enjoy a bit of lemony heaven. You can also substitute lemon filling for any other fruit -some of my favorites include blueberry and cherry. These are best served warm, and with a healthy scoop of vanilla ice cream!
Lemon Hand Pies
- 2 boxes Refrigerated Pie Crusts
- 1 can Lemon Pie Filling
- 1 egg (beaten)
- 1/2 cup Powdered Sugar
Preheat your oven to 425°F. Remove the pie crusts from the package and allow them to come to room temperature as you prepare the lemon filling.
Unroll the pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. I did not have a biscuit cutter on hand, but I used a bowl and it produced the same effect! You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop (I used a spoon), drop the lemon pie filling into the center of each pie crust circle. I also find that in order to seal them properly, it helped to brush a little bit of water over the edges of the crust. Fold in half and pinch edges completely, then press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat the egg in a small bowl until blended. Using a small pastry brush, brush the egg over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned. You can also thoroughly spray the baking sheet with cooking spray if you don't have parchment paper on hand.
Remove the cooked pies from the baking sheet and let them cool completely. Sprinkle generously with powdered sugar and enjoy! These are great refrigerated and served chilled.
Recipe adapted from Shugary Sweets