Preheat oven to 375°F. Line the baking sheet with parchment paper and set aside.

Roll out pie dough on a lightly floured surface. Cut out 6-8, 3- to 4-inch rounds,

using a sharp knife or cookie cutter.

Place half of the rounds onto a prepared baking sheet, about 1-inch apart. Spoon

about 1 Tbsp of cherry pie filling onto the center of each round, leaving a small

border around the edges.

Brush the edges of the dough with egg, then place another round on top to create pie.

Press edges together with a fork to seal and prick some holes in the top of the pies to let

steam escape while baking.

Brush the tops of the pies with the remaining egg wash. Bake until golden-brown, about

12-15 minutes. Remove from oven and let cool completely.

Meanwhile, combine confectioners sugar and milk in small bowl until smooth.

Divide icing into two separate bowls. Add a few drops of food coloring to one

bowl, increasing amount one drop at a time, until desired color is reached.

Transfer icings to individual piping bags. Pipe snowflake shapes onto cooled

pies and garnish with sprinkles as desired. Serve and enjoy.

***Tip: Cut pie dough into pumpkin shapes and fill with pumpkin pie filling for

a Thanksgiving or Halloween treat