Mason Jar Lid Cherry Pies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 (21 ounce can Cherry pie filling

• Bread & Baked Goods

  • 1 (14 ounce box Pie crust

• Liquids

  • 1 tbsp Water

• Tools & Equipment

  • 8 Mason jar lids, regular size

Found on ladybehindthecurtain.com

Ingredients

• 8 to 9 regular size mason jar lids
• 1 (21 ounce) can cherry pie filling
• 1 (14 ounce) box pie crust
• 1 egg
• 1 tablespoon water

Directions

• Preheat oven to 375 degrees.
• Line a cookie sheet with parchment paper; set aside.
• Flip the center insert of the lid so that the pie crust will be sitting on the side without the rubber seal.
• Unroll dough, use a 3 1/4-inch circle cookie cutter.
• Cut 8 to 9 tops and 8 to 9 bottoms.
• Place a bottom in the lid, press up the sides.
• Spoon in 3 tablespoons of filling (about 5 cherries).
• Wet you finger tips with water and rub around the rim of the pie; place pie top on, crimping the top to the bottom.
• Place pies on prepared cookies sheet.
• Whisk together the egg and water; brush on the top of the pie and sprinkle with the raw sugar.
• Cut air vents in the top of the pie.
• Bake 25 minutes or until the filling is bubbling and the crust is golden brown.