(Serves 4-6)
1 pkg. (15 oz.) refrigerated pie crust dough
1 can (21 oz.) cherry pie filling
2 tablespoons granulated sugar (optional)
1 egg, slightly beaten
1/4 cup powdered sugar
cooking spray
Pre-heat oven to 350 degrees. Roll open dough and lay flat. With a 4-5 inch bowl, cut 4-5 circles out of each dough by placing bowl rim on dough and cutting around with with a sharp knife. Taste the cherry pie filling and if it is too tart for your taste, spoon about half of the contents into a small bowl and add 2 tablespoons of granulated sugar and stir. Use the rest of the filling for another use (pancake topping – mmm…). Place about 1 heaping teaspoon of cherry pie filling in the middle of each dough. With a pastry brush, spread the edges of the dough with slightly beaten egg and fold over to form a half circle. Press edges down with yuour finger and with the backof a fork, press around the edges to further seal. Brush the outside of mini pies with egg and place on a baking sheet coated with cooking spray. Bake for 20-22 minutes or until golden brown.
Place powdered sugar in small strainer and shake over pies to lightly cover pies. Serve warm or let cool completely and place in a sealed container to transport to another location.
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