Preheat the oven to 425°F. Line two baking sheets with parchment paper.
Lightly flour your work surface then unroll the pie crusts. Using a sharp knife, trace around a hand cut-out (or use a hand cookie cutter). Arrange half of the hands on the baking sheets, spacing them at least 2 inches apart. (The scraps can be re-rolled to 1/4-inch-thick so that additional hands can be cut out.)
Add a portion of the jam to the centers of each hand on the baking sheets.
Place a second hand atop each of the hands on the baking sheets, pressing lightly to seal them around the edges. Using a fork, crimp together the edges around the palms of the hands to seal in the filling. (There is no filling in the fingers so there’s no need to crimp them, but rather lightly press them together.)
Using a paring knife, make small slits on the fingers where the knuckles would be.
Brush the hand pies all over with the egg wash then bake them until they are golden brown and cooked through, 10 to 15 minutes depending on the size of your pies.
Remove the hand pies from the oven. Add a small dollop of jam to the tip of each finger then press on the almonds to form the nails.
Serve the hand pies immediately or store them in an airtight container at room temperature.
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