Snake and Shamrock Pie
Make a fun Snake and Shamrock pie for St. Patrick's day (Spoiler: there were never any snakes in Ireland)
Calories per serving: 132kcal
Ingredients
- 1 (1) double pie crust
- 1 jar (1 jar ) Mince Meat Pie filling, or any fruit pie filling
- 1 (1) egg
- ¼ cup (59.15 ml) Water
- ¼ cup (50 g) Green sugar crystals
- 4 (4) black sesame seeds
Instructions
- Put the first pie crust in the pie pan.
- Fill the pie with the filling.
- Cut shamrocks out of the second crust and place them on the top of the pie.
- Roll the remaining dough into a very long, thin rope.
- Mix the egg with some water to make an egg wash.
- Use a pastry brush or paintbrush and brush the crust of the pie with the egg wash.
- Take the rope and place it on top of the crust, securing it as you go, leaving a small bit without any of the rope.
- Form one end of the rope into the head of the snake. Use a toothpick to make eye sockets and place two sesame seeds into each eye socket.
- Form the other end into the tail.
- Use a fork to make the diamond shape on the snake’s skin.
- Using the pastry brush, brush the entire snake and all the shamrocks with the egg wash.
- Sprinkle the green sugar all over the shamrocks and snake.
- Cut some foil the circumference of the pie, and put it over the snake part only.
- Preheat the oven to 400 °F (204 °C).
- Put the pie in the oven and bake for 10 minutes or until the shamrocks have started to just brown.
- Remove the foil from the snake and bake for another 5 minutes or until the snake has also browned.
- Remove from the oven. Serve warm with hard sauce.
Notes
If you do not like Mince Meat, you could use another fruit filling that would do well with a lattice pie.
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