These mini pies are a great thing to serve to the kids. We had a Homeowners Association picnic at our home one summer and over 100 people attended, half of them or more were children. This was a big hit! Everyone thought a mother came up with the idea, and I said “How about a Grandmother?”
Peanut Butter and Jelly Mini Pies
- 1 (15 oz.) pkg. refrigerated pie crust
- flour, for dusting
- 1 large egg (or just use the egg white) beaten with 1 tbsp. water
- creamy peanut butter
- jelly of your choice
- cookie sticks that you can buy at a cake decorating store or order online
- 2-1/2 and 3-1/2-inch round cookie cutters
Preheat the oven to 400°F. Line a baking sheet with parchment paper. This is important as without fail, some of the jelly will leak through no matter how hard you try to seal them.
Whisk together the egg or egg white with the water and set aside.
Unroll one sheet of pie crust on a lightly floured surface; roll into a 12-inch circle. I always buy the pie crusts (versus making my own) for these mini pies especially if you are making them for a crowd as I did.
If you are going to make pie pops (on sticks) cut the dough into 3-1/2-inch circles, two per mini pie. Spread a little peanut butter to within 1/2-inch of the edges. Top it with a little jelly of your choice. Brush the edges with egg wash and place the cookie stick up as far as you can to support the pie and then place a plain circle of dough on top; seal. Otherwise use a smaller cutter if you choose not to make lollipops.
I squeeze the edges as tight as I can and if you want you can crimp them with a fork to seal. Transfer pies to baking sheet and bake for about 15 minutes or until lightly browned. You also can brush the tops with the egg wash prior to baking if you want. Allow to thoroughly cool, especially the lollipops.
Comment: There is a kitchen gadget called Babycakes Pie Pop Maker where you could use this recipe.