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Mini Peanut Butter and Jelly Pies

Creamy peanut butter and strawberry preserves in a light sugary pastry crust

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Recipe Rating

3 ratings.

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Time:

Hands On: 15 minutes
Total Time: 35 minutes

Servings:

Makes 18 servings (1 pie each)

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Ingredients

1 pkg (15 oz each) refrigerated pie crusts
1/4 cup all-purpose flour
PAM® Baking Spray
1 large egg
1 tablespoon water
1/2 cup Peter Pan® Creamy Peanut Butter
1/2 cup strawberry preserves
confectioners' sugar

Directions

Preheat oven to 400°F. Unroll 1 pie crust on lightly floured surface. Roll out pastry with lightly floured rolling pin to 12-inch circle. Spray 2-1/2-inch cookie cutter with cooking spray. Cut pastry into 18 circles, re-rolling scraps; repeat with remaining pie crust.
Spray 15x10-inch baking sheet with baking spray. Place 18 pastry circles 1 inch apart on prepared sheet pan. Whisk together egg and water in small bowl; brush lightly over pastry. Drop about 1 teaspoon peanut butter and 1 teaspoon strawberry preserves in center of each pastry circle. Top with remaining pastry circles. Seal edges with tines of fork.
Brush the tops of pies with remaining egg mixture. Bake 12 to 15 minutes or until lightly browned. Remove from baking sheet to wire rack; cool completely. Dust with sugar.

Nutrition Facts

Amount per Serving

Calories

177

% Daily Value*

Total fat

16%

10 g

Saturated fat

17%

3 g

Cholesterol

14 MG

Sodium

157 MG

Carbohydrate

19 g

Dietary fiber

1 g

Sugars

NaN%

Protein

3 g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet

About Our Nutrition Information

Mini Peanut Butter and Jelly Pies

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