21oz.cherry pie or apple pie fillingor your favorite filling
Preheat oven to 350 degrees F.
Spray 8-10 muffin tin cups with nonstick cooking spray. Roll out pie crusts on a well-floured board with a lightly floured rolling pin. Dust off excess flour. With a cookie cutter or drinking glass, cut 4-inch circles out of each pie crust. Fill standard-size (1/2 cup) muffin tin cups with pie crusts. Reserve extra dough, roll out if necessary, and cut crusts for the top.
Add two tablespoons of filling to each crust. Combine cinnamon and nutmeg, and dust over the top of each pie. If desired, grate a little lemon zest over the filling. Top with remaining 4-inch circles or decorative shapes cut out of the pie crust.
Whisk egg and water in a small bowl, and lightly brush each crust with the mixture.
Bake for 30 minutes. Tent the pan loosely with aluminum foil if the crusts are browning too quickly.
Serve plain, or with whipped cream or vanilla ice cream.
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