Mini Peanut Butter and Jelly Pies

Michael found this recipe while stumbling (stumbleupon.com) on a blog called Picky Palate. The original recipe post can be found here. We love peanut butter and jelly and thought these looked delicious, so we decided to try the recipe out. They're pretty good, but try to avoid eating too many in one sitting..

Ingredients

1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter

1 Tablespoon sugar

1/2 Cup Strawberry Preserves

1 egg white whisked with 1 teaspoon water for egg wash

2 Tablespoons powdered sugar

Instructions

1. Preheat 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. Lightly press 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.

2. Mix peanut butter and sugar until combined. Drop a heaping teaspoon into each of the pie crusts. Do the same with the jam. Using the pie strips, form the lattice top. Cut excess dough from edges and brush tops lightly with the egg wash and bake for 25-30 minutes or until golden brown.

3. Remove and with the tip of a knife, loosen edges where jam has oozed out. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and serve!

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