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Nutrition Facts
Serving Size 203 g
(Approx. 8 Servings)
Amount Per Serving
Calories 570 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 21 g 105%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 630 mg 26%
Total Carbohydrate 71 g 24%
Dietary Fiber 3 g 12%
Sugars 26 g
Protein 8 g
Vitamin A 4% Iron 4%
Vitamin C 4% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mummy Pies
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 h 5 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 Texas Pie Dough Puck, thawed to room temp
21 Oz cherry pie filling
2 eggs, beaten
1/8 cup(s) water
1/2 cup(s) decorative sparkle sugar
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Instructions

1
Preheat oven to 400˚F and line a baking sheet with parchment paper.
2
Sprinkle flour onto a clean work surface and roll out the first puck (about 1/8 inch thick).
3
Trim off the edges of rolled dough to create a square or rectangle. Then cut it into quarters, transfer cut dough to the lined sheet pan. Repeat with a second dough puck to make 8 pieces.
4
Re-flour work surface and roll out the third piece of dough to 1/8 inch. With a sharp knife cut dough into long strips in varying widths to create "bandages".
5
To assemble pies, spoon .25 cup of filling onto the center of each dough rectangle.
6
Mix eggs with water to create an egg wash. Dip a brush or your finger into the egg wash and coat the outside edge of each filled piece of dough.
7
To create the bandages, lay the strips of dough over filling in varying angles, then gently press around the edges to seal before cutting away any excess dough.
8
Brush all 8 mummy pies thoroughly with remaining egg wash then sprinkle with sugar.
9
Place pan in the oven for 20 minutes, or until pies are browned and filling is bubbly. Let pies cool completely before eating.

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