Wednesday, February 24, 2010

Mini Peanut Butter & Jelly Pies

We made these for Valentine's Day lunch and the kids loved them. They're so cute! I got the recipe from

1 roll pie dough
1/2 c creamy peanut butter
1/2 c strawberry preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top (optional)
2 T powdered sugar

Set oven to 350 degrees F.  Unroll pie crust onto a lightly floured surface.  Use a 2 1/2 inch round cutter to cut out circles in dough. Place dough rounds into greased mini muffin tin.  Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping.  Set aside.

Drop a heaping teaspoon of peanut butter  into each of the pie crusts.  Do the same with the jam.  I liked having a little more jelly than peanut butter. Using the pie strips, form the lattice top.   Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.

Carefully remove from pan after 5 minutes and let cool.  Dust with powdered sugar and serve with milk!

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