Lemon Créme Handpies

One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.

The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!

INGREDIENTS
1 14.1oz package refrigerated Pillsbury Pie Crust
1 egg
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening

DIRECTIONS

1. Preheat oven to 425.
2. Bring pie crust to room temperature. Unroll one pie crust on a floured surface.
3. Prepare egg wash by lightly beating together the egg and the water, set aside.
4. On the first sheet of pie crust, lightly stamp (just to give you an idea of where to put the Lemon Créme). Place a teaspoonful of the Lemon Créme in the center of each of the lightly outlined circles.
5. Unroll 2nd pie crust and lightly place on top of the 1st one with the fillings. Using a 2.5" Ravioli Stamp to cut & seal crust into circles, carefully stamp out each pie making sure to keep the Lemon Créme "bump" in the middle of the stamp. Place each pie on a parchment lined cookie tray about 1" apart.
6. Once they are all cut out, you can take the remaining dough and roll it out to make a few more. You should get about 14-18 pies total.
7. Generously brush the tops of each pie with egg wash. Using a pairing knife, carefully a small X onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
8. In a small bowl, melt white chocolate and vegetable shortening together. Drizzle white chocolate over pies. Let set completely before storing.