Mini Raspberry Pies

Can you say super cute & super easy! Yum!


Total: 35 min
Cook: 15 min
Yields: 10 servings


Two 9″ pre-made frozen pie crusts
Small jar of raspberry preserves
1 egg
Cookie cutter of your choice

For Glaze:

1/2 cup powdered sugar
2 tablespoons milk


PREHEAT oven at 350′

Remove the defrosted pie crusts from the tins and carefully place on the counter. Use a rolling pin to gently flatten them out. No need to roll them any thinner.

Using a cookie cutter shape of your choice, cut 10 shapes out of each pie crust. Place half the hears on a silicon baking mat or parchment paper. Set the other half aside.

Add a tablespoon of raspberry to the middle of each shape. Beat the egg and add a small splash of water to it. Using your finger or small brush, spread the egg on the shape so that it completely covers all the exposed crust around the preserves.

Place the other shape over the top of the preserves and gently press down with your fingers to line it up and start sealing it.

Press down around the edges with a fork to seal it all in.

Brush the egg mixture on top of each of the shapes. Bake for 20-30 minutes. Keep watching them so they do not get over done.

For the glaze, take a small bowl and add powdered sugar and 2 tablespoons of milk. Mix well, add a little more powdered sugar if you like the glaze to be a little thicker.

When mini pies are baked, remove from oven and serve warm. Drizzle icing over the top of the mini pies and eat!


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