A party or a hard day deserves something special like these mini pies.
Perfectly made for little hands, each are little bites of something wonderful.
2 rolls of unbaked pie crust
1 ¼ c. pie filling or preserves
¼ c. large crystal sugar
Preheat oven to 375 F. On parchment paper, roll out one of the pie crusts to 1/8 inch thick. Cut 4” circles and line mini-muffin cups with circles. Spoon approximately 1 tbs. filling into each cup, being careful not to overfill. In a separate bowl, beat egg and brush a little around each filled crust. Place a 3” circle over each cup and crimp together to seal. With a toothpick, poke 4 holes in each crust top. Brush tops with remaining eggs and sprinkle with large crystal sugar. Bake for approximately 20 minutes or until tops are golden brown. Cool slightly before removing from pan.