#3213 - Muffin Pies

(by Shirley McNevich)

2 - refrigerated unbaked pie crust doughs (or make your own)
2 cans of your favorite flavor pie filling
1 egg
white sugar for sprinkling
cinnamon sugar for sprinkling (only if using apple pie filling)

Grease all of the cups of a muffin tin. Roll out one of the pie doughs and use a 4" cookie cutter to cut out dough circles. Carefully press one dough circle into the bottom and up the sides of a muffin cup (with a little bit left sticking out of the top). Repeat with all the dough circles and muffin cups. Grease your finger and gently flatten the dough that is left hanging over the top edges of the muffin cups. Fill each dough with pie filling (almost to the top). Roll out the second pie dough and cut out more dough circles. Spray Pam on the top edges of the doughs in the muffin cups. Place a dough circle on top of the pie filling in each muffin cup. Use your fingers to gently press the top dough circles into the edges of the first dough circles. Make sure they are all completely closed or the filling will bake out through the gaps. Use a sharp knife to cut a small hole in the top dough of each pie. In a bowl add the egg--beat. Use a pastry brush to brush the tops of all the pies with the beaten egg. Sprinkle some white sugar over each of the pies (if you're making apple pies, sprinkle with cinnamon sugar instead). Bake at 350 degrees for 20-27 minutes or until the top crust is golden brown. Cool completely. Gently remove each pie (it's tricky!).