Directions

1. Preheat oven to 425°F. Arrange 6 paper liners in 12-cup muffin pan.
2. Unroll pie crusts onto work surface. Cut each into 6 rounds using 4- inch round cookie cutter. Press 6 crusts into paper liners.
3. Spoon about 1/3 cup of fruit filling into each crust. Top each with remaining pie crusts*, brush with egg and evenly sprinkle with sugar.
4. Bake 15 to 17 minutes or until crust are golden brown and fruit is bubbling.
5. *Linzer Style: cut small hole in center of top crust and loosely place on top, Lattice style: cut rounds into thin strips and lay on top of pies to form pattern.