Ingredients Your favorite pie crust Your favorite cherry pie filling Brown Color Dust Yellow Color Dust Purple Color Dust Tools Fondant and Gum Paste Tools Set, 10-Piece Fondant and Gum Paste Tools Set, 10-Piece French Rolling Pin 10 x 16 Chrome-Plated Cooling Rack Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Mini Pie and Tart Pan Nesting Circles Cookie Cutter Set, 4-Piece Paring Knife Instructions Click to mark complete - Prepare pie crust according to recipe directions. Cut out bottom crusts with the 5-inch circle cutter, place in pan cavities. Poke holes in dough with fork, tear edges of crust. - Cut out top crust with 4-inch circle cutter. Using a small paring knife, cut out eye holes and mouth slit. Tear edges. - With torn scraps of dough, form nose shapes approximately 1 ½ x ¾ inches. - Fill mini pies with filling, reserving some. Place noses in the centers, then cover with top crust. Do not seal to base crust. - Form top crust around nose, using dog bone tool to create nostrils. Use the paring knife to slit some scars into face. Bake and cool. - Combine brown and yellow color dust to get the muted yellow shown. Combine brown and purple color dust to get brown shown. Using combined colors, brush on brown around torn edges and scars. Use the yellow to add color in between. - Take knife to remove large fruit filling pieces from eye holes to hollow them out, take reserved pie filling and add around eyes and mouth.
