Boo Mail Hand Pie Envelopes
Boo Mail ✉️ because adults deserve BOO baskets too 😉These envelope hand pies are made with @stdalfourusa all-natural fruit spread, made 100% from fruit with no added cane sugar! Not only are they BOOtiful, but they’re also incredibly delicious—the perfect combination of tart and sweet. Recipe below! #AD
Boo Mail
Qty: 10-12 envelopes
(If using two premade pie crust sheets)
INGREDIENTS
Premade Pillsbury pie crust
St. Daulfour’s Black Cherry Fruit Spread
1/2 cup granulated sugar
1 egg + 1 tsp milk (egg wash)
Black Fondant
Edible silver glitter (or gold glitter)
#commissions-earned on all affiliate links
Directions
Preheat oven to 425 degrees F.
Roll out both pie crust sheets and use a rolling pin to smooth out the dough if there are any crinkles.
Using a 4” square cookie cutter or knife, cut out four squares from each dough round. If you roll out all the scraps you can get 2 more squares for a total of 10 hand pies.
Turn your square at a diagonal and fill with about a tablespoon of raspberry jam.
Fold the two sides of your square into the center of the hand pie so the corners meet. Gently press down then fold the bottom triangle up to the middle of the pie so it slightly overlaps the two sides. Press down so the envelope sticks together. Continue with all the hand pies.
Whisk up one egg in a small bowl and brush the egg wash over all the pies, carefully avoiding the jam.
Bake for approximately 20-24 minutes until golden brown. Remove and let cool.
Dust with powdered sugar then gently spoon a small amount of additional jam mixture on the top fold of the pie envelope. The extra jam looks pretty peeking out the top of the powdered sugar envelop.
If you wish to make the fondant seal. Simply roll out the fondant so it’s about 1/8” thick and use the Halloween stamp to make the “wax seals”. Use a knife or cookie cutter to cut into small circles and dust with edible glitter.
TIP: To make the edible glitter stick more easily, dip your paintbrush in vodka or honey before adding the glitter.
