Little Mason Jar Lid Pies
- 8 regular size mason jar lids
- 1 (21 ounce) can cherry pie filling
- 1 (14 ounce) box pie crust
- 1 egg
- 1 tablespoon water
Optional: Turbino (raw) sugar
-Preheat oven to 375 degrees.
-Line a cookie sheet with parchment paper; set aside.
-Flip the center insert of the lid so that the pie crust will be sitting on the side without the rubber seal.
-Unroll the pie crust dough, using a 3 1/4-inch circle cookie cutter, cut 8 tops and 8 bottoms
-Place a bottom in the lid, press up the sides.
-Spoon approximately 3 tablespoons of filling into each lid on top of dough (about 5 cherries).
NOTE: If you over fill the pies they will burst open.
-Wet you finger tips with water and rub around the rim of the pie
-Place pie top on, crimping the top to the bottom.
-Put pies on prepared cookies sheet.
-Whisk together the egg and water; brush on the top of the pie and sprinkle with the raw sugar (sugar is optional)
-Cut 3 air vents in the top of the pie.
Bake for 25 minutes or until the filling is bubbling and the crust is golden brown.
Save leftover filling in the refrigerator to make additional pies later (about 14)