How to Make It
Preheat oven to 425°F. Unroll pie crusts on work surface. Cut 1 (9- x 6-inch) hand from each of 2 pie crusts. Cut 1 (6- x 6-inch) glove plate from third pie crust. Use dough scraps to create 4 (3 1/2-inch) “blades” by rolling thin ropes that taper at the ends.
Place first dough hand on a baking sheet lined with parchment paper. Brush edges and fingers of dough hand with a little of the beaten egg; spoon pie filling in center of hand. Top with second dough hand, pressing edges and fingers together to seal. Crimp edges around base of hand with a fork. Brush surface of hand lightly with beaten egg. Place each “blade” on the end of 4 finger tips (not the thumb). Top with dough glove plate, pressing down gently over the base of blades to secure to hand.
Use milkshake straw to stamp out 7 small circles from dough scraps. Dab each circle with egg wash, and place on glove plate (1 below each knuckle, and remaining 3 evenly along base of plate). Mix brown food coloring into remaining egg wash; lightly brush across entire glove plate.
Bake in preheated oven until golden brown, 16 to 18 minutes, using a piece of aluminum foil to shield “blades” and fingers halfway through to prevent over-browning (filling may ooze slightly). Cool on baking sheet 10 minutes.
Coat “blades” with food spray. Serve warm, or gently transfer to a cooling rack to cool completely.