Talk about simple; and good; and unique. Have these little pies ready in a jiffy. The finished product looks like it took forever to make. You can use Christmas colors for a festive look; and throughout the year as well.
Christmas Carol Mini Pies 1 (14.1 ounce) package refrigerated rolled pie crusts About l/2 can of prepared pie filling (21 ounce can) Powdered sugar or sprinkles for topping Egg white wash (optional)
Preheat oven to 425 degrees F. Coat baking sheet with cooking spray. Unroll one pie crust; using a 3-inch round cookie cutter; press out 12 circles and place on baking sheet;
Place a tablespoon of pie filling in center of each circle; unroll second pie crust and cut 12 more circles; place a cookie cutter on the pie crust cut or cut slits with a sharp knife to resemble a star or whatever you wish; place on top of the bottom crust. Using a fork, crimp edges.
Using the egg wash method, brush on top of your mini pies and if you wish you may drizzle with sugar. Bake 9 - 11 minutes* or until lightly browned. Let cool 5 minutes, then remove to a wire rack to cool completely. Sprinkle with confectioners’ sugar.
Etc. — If you don’t have the right size cookie cutter, don’t worry!
A drinking glass or better yet, a clean, empty pie filling can will do the trick!
If you want to fancy these up a bit - use a knife to cut out the shape of a star in the center of the circle.
This original recipe called for eight pies. When I made these “pies” I was able to make about 12.
I had a lot of dough let over and I used it up. * had to bake longer; maybe 15 minutes.
(This is dedicated to my good friend, Carol, who helped me find this recipe.)