Easy mini pies

I love my Pampered Chef Cut-n-Seal and I just discovered I could use it for more than PB&J sandwiches, which it gets used for pretty often. 

I needed to make cherry pie for my son's "Hungry Caterpillar" first birthday party where we ate all the different foods that the caterpillar ate. I wanted something handheld as opposed to cutting a slice of cherry pie. I almost made the pies in muffin tins, which I've done before but then I thought about the mini pies you get at fast food restaurants and that led me to the Cut-n-Seal. 

This was so easy.. But I also used store bought pie crust ( which by the way there is difference between buying name brand pie crust and the store brand pie crust- the name brand came out flakier) and canned pie filling. You could add a little orange zest to the canned filling to freshen it up or you can make your own too. They turned out perfect! 

One box of refrigerated pie crust gives you two rounds to work with, the top and the bottom. I bought two boxes of refrigerated pie crusts and and one can of pie filling and I ended up with 16 mini pies. 

Unroll your pie crust and use a rolling pin to roll out just a tad more. Use your Cut-n-Seal to mark out where your rounds will go on the bottom pie crust but don't cut all the way through. Then spoon a very small amount of filling in to the center of the circle. Lay the top pie crust over the filled circles and you will be able to see the little mounds where the filling is. Using your Cut-n-Seal complete your little pie packages by pressing all the way down so it cuts the circle and seals the two layers. 

Bake on parchment paper in the oven at 350 for about 15 min. Take a peek after 10 min and watch for crust to get a little golden. 

That's it. It's really that simple!

To purchase your Cut-n-Seal please visit: www.pamperedchef.biz/amyleeelrite