Mini Cupcake Tin Pies

READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

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

  • Spray your muffin tin with cooking spray and preheat your oven to 350 degrees F.
  • Roll out a single pie crust and cut out 4-inch circles of dough with a cookie cutter or lid. .
  • Place one dough circle in the bottom of each muffin tin cup. .
  • Fill each to the top with the pie filling of your choice, about 1/4 cup. .
  • 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.
  • 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. .
  • Remove from the oven and let cool for at least 15 minutes before removing with the help of a butter knife.
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