The easiest, cutest, hand pies we ever did see! 🐰🥕Save this recipe by jenn.ordway for an Easter brunch recipe that kids and parents will love! How to make: Roll out two boxes of pillsbury pie crusts on a nonstick surface (like parchment paper or silicone mat). Use Easter-shaped cookie cutters to cut out as many shapes as possible, making sure you have pairs of each shape for the top and bottom. Reroll scraps to get more out of the crusts as needed. For the filling, combine 3/4 cup seedless preserves or jam with a slurry (1 Tbsp cornstarch+ 1 Tbsp cold water) in a pot. Bring to a boil, then reduce to a simmer. Cook 3-5 minutes, until slightly thickened. Remove from heat and let cool completely. Add about 1 Tbsp of filling to each bottom crust, leaving a wide border on the edges. Top with the matching shape of dough and crimp the edges with a fork to seal. Poke small holes in the tops to allow steam to escape or they will puff up! Refrigerate the assembled pies while preheating...