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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I had some refrigerated pie crusts I needed to use up, so threw this together. Too easy and quick. I wasn't able to get a picture of them as they disappeared to fast! I am going to try peach pie filling soon. Ingredients:
1 (21 ounce) can apple pie filling (you will have some filling leftover) |
2 refrigerated pie crusts (1 package, bring to room temperature) |
1 egg, lightly beaten |
raw sugar |
Directions:
1. Preheat oven to 375.
2. Lightly pat out one pie crust sheet.
3. Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
4. Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
5. Fold dough over filling, crimp edges with a fork to seal.
6. Repeat with remaining pie crust and filling.
7. Place on a lightly greased cookie sheet.
8. Cut a small slit in the top of each pie.
9. Brush with egg and sprinkle generously with sugar.
10. Bake for 25-30 minutes.
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