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  1. Step 1
    Preheat oven to 400° degrees.

  2. Step 2
    Unroll the 3 refrigerated crusts. Using a 4-5” circle cookie cutter (or even the rim of a glass/bowl), cut out 12 circles of dough.

  3. Step 3
    Spray the muffin tin with cooking spray. Lay each circle on top of the muffin hole and gently press down to the bottom and along the sides, covering the whole muffin cup. The side crust should come to just below the top of the muffin cup.

  4. Step 4
    Fill each with 2 large tablespoons of pie filling.

  5. Step 5
    Cut 1/2” strips of dough and lay down in an overlapping pattern to make lattice tops. Use a pastry brush to brush the lattice of each mini pie with an egg wash (egg and milk combined). Mix together cinnamon and sugar and sprinkle on top of each pie.

  6. Step 6
    Bake for 16-20 minutes, or until they are golden brown.

  7. Step 7
    Let pies cool slightly before removing from the tins.

What others are saying about this recipe

  1. Alicia Kirby says:

    I used cherries instead of blueberries, and these little pies tasted divine! Straight forward recipe truly has the option for using a wide variety of Lucky Leaf flavors.

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