RECIPE ALERT: Chef Jenna's Skeleton Hand Pies

For the Crust

2 1/2 cup all-purpose flour

Pinch of salt

1 cup butter, cold, cut into small pieces

6-8 Tbsp. water, cold

In a food processor, combine the flour butter and salt. Pulse the ingredients until the butter breaks down into small pea sized pieces. Add the water, and pulse until a shaggy ball of dough starts to form. Dump the contents onto your work surface and knead by hand until the dough is smooth. Flatten the dough into a disk, wrap in plastic wrap and let it rest in the fridge for 15 minutes.

Skeleton Decorated Hand Pies

Remove the dough form the fridge and allow it to warm up slightly. Roll out the dough into a 1/8” thick sheet. Using a cookie cutter, cut out circle shapes.

Chocolate Cherry Brandy Pie Filling

3 lb. bag of frozen cherries

1 cup sugar

2 oz. brandy

Juice of one lemon

2-4 Tbsp. cornstarch

2 cup chocolate chips plus extra for decorating

In a large pot combine the cherries and sugar. Add just enough water to cover the bottom of the pot. Stir to combine. Bring to a low boil over medium high heat. Continue to cook, stirring occasionally, until the cherry begin to wrinkle and burst. Blend everything with an Emerson blender until smooth. Add the brandy and lemon juice, stir to combine. In a separate cup, mix 2 tablespoons of cornstarch with 2 tablespoons water. Add cornstarch slurry to cherries and stir thoroughly. Continue to simmer until thickened. You may need to add more cornstarch. Once thickened, remove from heat and let cool. You may mix the chocolate chips in once cooled, or simply sprinkle them on top of the cherry filling once we assemble the hand pies.

Maple Brown Sugar Pie Filling

1 1/2 cups brown sugar

6 Tbsp. maple syrup

4 Tbsp. cinnamon

Combine all ingredients in a bowl. Mixture should be tacky but not runny.

Flour your table and roll out pie dough to 1/8" thickness. Cut into desired shapes and arrange the hand pie halves on a lined baking sheet. Gently fill each hand pie half with prepared fillings leaving 1/2" boarder around edge of pie. Egg wash the dough boarder. Gently sandwich another hand pie half on top. Compress the outer edge to seal (either with fingers or a fork). Once each hand pie is sealed, lightly poke a few small holes in each hand pie with a fork. Egg wash the tops and bake at 375F for 15-20 min or until golden brown. Let cool completely and then decorate as desired.