Mini Lemon Pies and Mini Cherry Pies
Servings 12 mini pies
Equipment
- Muffin Tray
- Cookie Cutters
- Wire Cooling Rack
Ingredients
- Cooking spray
- 2 store-bought pie crusts
- 1 can of lemon pie filling
- 1 can of cherry pie filling
- 1 egg + 1 tbsp water
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
- Roll out the pie crusts on a floured surface, then smooth them out with a rolling pin.
- Use a cookie cutter or a ramekin to cut 4-inch circles out of the pie crusts.
- Roll the leftover dough up into a ball, then roll it out with a rolling pin and cut out more 4-inch circles. I had enough to fill the entire muffin tray because I rolled my pie dough out pretty thin.
- Place the circles (bottom crusts) into the muffin tray, pressing them firmly against the sides.
- Scoop 2 tablespoons of either cherry or lemon filling into each muffin cup.
- Using different cookie-cutter shapes, we used flowers and regular circular cookie cutters to make the top crusts.
- Top the pies with the crusts. Make sure you slice vents into the top of each pie if it's completely covered with a crust.
- Mix the egg and water, and brush the tops of each pie with the mixture.
- Put the muffin tray in the oven and bake for 30 minutes or until the crust is golden brown.
- Cool the pies for 4-5 minutes on a wire cooling rack.
- Serve plain or with ice cream. Enjoy.