Ingredients
- 1 whole Gluten-Free Pie Crust Mix dough made
- 1 cup Cherries Frozen
- 1 tsp Lemon Juice
- 1 Tbsp Pure Maple Syrup
- 1 Tbsp Arrowroot Flour
- 1 whole Egg Whites
Optional glaze
- 1/4 cup Coconut Butter Organic
- 2 Tbsp Almond Flour
- 2 Tbsp Pure Maple Syrup
Instructions
- Combine your cherries, lemon juice, and syrup over stove top until bubbling. Stir in starch until dissolved and set aside to thicken
- Make & roll out your pie crust. Place your hand or child's hand on the dough and use a butter knife to cut the shape
- Place your cherry filling in the palm on the hands, then place another hand overtop. Don't stress if they're not identical hands. Work with the dough to press down around the edges so filling doesn't leak out
- Brush the tops of the pies with 1 beaten egg white
- Poke a few holes in the top
- Bake at 425 for 15 minutes, until top is golden
- Let cool completely, cut off fingers for a creepy look
- Top with glaze (optional)
Notes
I used bobs red mill gluten free pie crust here. Feel free to use your own homemade pie crust or premade pie crust as well Depending on the size your hands you can get 4-5 per 1 box pie crust