Mini Pies in a Cupcake Tin

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 cups Pie filling

• Bread & Baked Goods

  • 2 (2-count packages Pillsbury pie crusts, Refrigerated

Found on tablespoon.com

Description

Ingredients

• 2 (2-count) packages Pillsbury™ Refrigerated Pie Crusts
• 4 cups or 2 (21-ounce) cans pie filling, any variety
• 1 egg, whisked

Directions

• 1 Preheat oven to 350°F. Grease 12 muffin cups with cooking spray.
• 2 Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
• 3 Fill each cup until nearly full, about 1/4 cup, with pie filling.
• 4 Use the remaining dough to create a top crust to cover each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the bottom crust. Cut a few small slits into the crust. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.
• 5 Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
• 6 Remove from the oven and let cool for at least 15 minutes. Then very carefully with a knife, loosen the edges of each pie and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.

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