Farmers Market Mini Fruit Pies

1. 1

   Preheat oven to 425u00b0F. Arrange 6 paper liners in 12-cup muffin pan.

2. 2

   Unroll pie crusts onto work surface. Cut each into 6 rounds using 4- inch round cookie cutter. Press 6 crusts into paper liners.

3. 3

   Spoon about 1/3 cup of fruit filling into each crust. Top each with remaining pie crusts*, brush with egg and evenly sprinkle with sugar.

4. 4

   Bake 15 to 17 minutes or until crust are golden brown and fruit is bubbling.

5. 5

   *Linzer Style: cut small hole in center of top crust and loosely place on top, Lattice style: cut rounds into thin strips and lay on top of pies to form pattern.

* Per serving · 4 servings · Values may vary.

No additional tips available.