Halloween Mummy Hand Pies

Directions

1. Heat your oven to 375°F.
2. If your pie crusts aren't already rolled, roll them out on a floured surface.
3. Using a cookie cutter, cut out as many shapes as possible from the crusts, making sure you have an even number—half will be tops, half bottoms.
4. Place half of the cut shapes on a baking sheet lined with parchment paper.
5. Drop a small spoonful of raspberry jam in the center of each shape, leaving a border around the edges.
6. Top each jam-covered shape with another cutout, then press the edges together with a fork to seal.
7. Brush the tops of the hand pies with beaten egg for a golden finish.
8. Bake for 10 minutes, or until the pies are golden brown.
9. Remove from the oven and let them cool on a wire rack.
10. In a microwave-safe bowl, heat the marshmallows in 15-20 second bursts, stirring after each, until completely melted and smooth.
11. Allow the melted marshmallows to cool slightly so they thicken enough to drizzle without running off.
12. Using a spoon or a piping bag with a small tip, drizzle the marshmallow over the cooled pies to create a mummy wrap effect. Optionally, add small chocolate dots or candy eyes for mummy eyes.
13. If desired, dust the finished pies with powdered sugar or decorate with edible eyes.