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4Ingredients
30Minutes
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Ingredients
US|METRIC
48 SERVINGS
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Directions
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Directions
- Preheat oven to 425°F. Arrange 6 paper liners in 12-cup muffin pan.
- Unroll pie crusts onto work surface. Cut each into 6 rounds using 4- inch round cookie cutter. Press 6 crusts into paper liners.
- 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.
- Bake 15 to 17 minutes or until crust are golden brown and fruit is bubbling.
- *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.
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Reviews(1)

norma c. 7 years ago
I make this all the time. Each member of my family gets their favorite pie. I made no changes to the recipe.