- 1 refrigerated pie crust, thawed
- 14 Hershey Kisses of choice, I used Mint Truffle today
- 1 egg white whisked with 1 Tbsp water
- Powdered sugar for dusting
Directions:
1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. (See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. (See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps
**
2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
Makes about 14 little pies.
1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. (See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. (See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps
**2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
Makes about 14 little pies.
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