Mini Cupcake Tin Pies

"Can't decide on one pie flavor? Make these little buddies and you can have as much variety as you want!"
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
Ready In:
1hr 35mins
Ingredients:
3
Serves:
12
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ingredients

  • 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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