Easy Mini Apple Pies

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.

• Ready In: 40 mins
• Yields: 8 pies

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.