MINI CUPCAKE TIN PIES


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READY IN:

1hr 35mins

SERVES:

12

UNITS:

US

INGREDIENTSNutrition

  • 2(2 count) packages refrigerated pie crusts
  • 2(21 ounce) cans pie filling
  • 1egg, whisked
 

DIRECTIONS

  1. Spray your muffin tin with cooking spray and preheat your oven to 350 degrees F.
  2. Roll out a single pie crust and cut out 4-inch circles of dough with a cookie cutter or lid. .
  3. Place one dough circle in the bottom of each muffin tin cup. .
  4. Fill each to the top with the pie filling of your choice, about 1/4 cup. .
  5. Use the remaining dough to top each with a design. You can cut out leaves and other fall shapes with a cookie cutter, or top them with a simple lattice design.
  6. Use a pastry brush to dab a little bit of whisked egg on the top of each and bake 30-40 minutes until the filling starts to bubble and the crust is golden. .
  7. Remove from the oven and let cool for at least 15 minutes before removing with the help of a butter knife.

Source: www.geniuskitchen.com