Kiss Pies

Looking for an individualized recipe for New Year's Eve, I went to the fabulous Picky Palate for inspiration.  The recipe seemed easy as...pie (groan)...  and her pictures were too darn cute.  Of course, I  had to make them.  I went to the Kisses website, and wanted to use either the cherry cordial or candy cane kisses, but my grocery store didn't have either of those.  I instead chose caramel filled kisses.


 

I'm pretty sure it was that choice that made these a disaster, since it looked like the caramel oozed out all over the place. 

They were pretty tasty, but not something I would rave and go nuts over.  I didn't even put them out for the kids to eat.

I might try these again, with a different kind of kiss; they are just so darn simple to make that if I can get them to turn out right, they'll be a great recipe to have in the back pocket.

To make it a little bit easier, I used a biscuit cutter to cut the dough around the kiss.

Kiss Pies

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
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. 
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.
about 14 little pies.