Peanut Butter and Jelly Baby Lattice Pies

How to make Peanut Butter and Jelly Baby Lattice Pies recipe - These peanut butter and jelly baby pies are so much fun to prepare. You simply put teaspoonfuls of peanut butter and jelly inside refrigerated pie crust that’s been pressed in mini muffin cups. You can create a lattice topping as I do for this recipe, or you can lay a round cut crust on top. Have the kids help sprinkle sugar over the top of each baked pie. These adorable mini pies are the perfect treat to bring to a party or great for an afternoon snack.

Ingredients:
1 9-inch refrigerated pie crust, at room temperature
1⁄2 cup creamy peanut butter
1 tablespoon sugar
1⁄2 cup strawberry preserves
1 large egg white
1⁄4 cup sugar crystal sprinkles
2 tablespoons powdered sugar

Method:
1. Preheat the oven to 350°F and spray a 12-count mini muffin pan with nonstick cooking spray.

2. Unroll the pie crust onto a lightly floured countertop. With a 21⁄2-inch round cutter, cut circles out of the dough. Press the dough rounds into the prepared muffin pan. Roll the scraps of dough to an even thickness and use a sharp knife to cut 1⁄8-inch strips for the lattice topping. Set aside.

3. Add the peanut butter and sugar to a medium bowl and mix to combine. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each mini pie crust. Do the same with the jam. Use the pie strips to form the lattice top. Cut the excess dough from the edges of the pies. Add the egg white and 1 teaspoon of water to a small bowl, whisk to combine, and brush over the tops of the pies. Sprinkle with the sugar crystal sprinkles and bake for 25 to 30 minutes, until golden brown.

4. Remove from the oven and with the tip of a knife, loosen the edges where jam has oozed out. Let the pies cool for 5 minutes before removing from pan. Dust with powdered sugar and serve.