Wednesday, January 8, 2014

Hershey Kiss Pies

I kind of screwed up with this one, because I forgot to take a few neater, more presentable photos of the finished product. I made these in the middle of a three-day Christmas baking spree, on a very snowy Saturday when my friends and I were trying to decide the wisdom of venturing out in the bad weather to go to our favorite Christmas party of the season. So I wasn't quite focused and have to apologize that the above picture is all I have to show you!

These are really simple (only TWO real ingredients!) and pretty delicious, though they do take a bit of practice and care to avoid exploding pies like you see a few of in the photo above. It's really important to properly pinch together and seal all of the dough, or they won't stay together once the crust begins to expand as it bakes. It's fine if they open a little (they likely will) but you want to avoid them completely opening up like that one at the top. Here's what they look like before they bake:

You can use any flavor of Hershey Kisses that you'd like. I went with the Mint Truffle Kisses since I was bringing them to a Christmas party, but any other variety, or the good old originals, would be delicious. I got 13 or 14 pies out of each crust, so I used both crusts that came in the package to make enough to bring to the party. Good thing I did too, after some of them were too much of a mess to bring anywhere!

Hershey Kiss Pies
Recipe from Picky Palate

2 refrigerated pie crusts, thawed
28 Hershey Kisses, any flavor
1 egg white
Granulated sugar for sprinkling before baking

Preheat the oven to 350 degrees. Unroll pie dough onto a lightly floured surface. Use a biscuit cutter or the top of a glass to cut circles around the pie crust. The circles should be about 3 inches in diameter. Place a Hershey Kiss in the center of each circle. Fold half of the pie dough around the top of the Kiss and pinch the edges together. Bring the remaining sides up to the top of the Kiss as well, and pinch all sides together to make little pouches like in the second photo above.  Reroll the scraps of pie crust to get a few more pies out of the first crust, and repeat with the second crust.

Whisk the egg white with 1 tablespoon of water. Brush all of the pies with the egg white wash, then sprinkle lightly with granulated sugar. Bake for 20 - 24 minutes or until the pies are golden.  Remove and let cool.

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