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Peanut Butter and Jelly Baby Lattice Pies

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Good Tuesday to you!

I had so much fun making these baby pies!  For some reason party food seems more fun when it’s miniature right?  I don’t know what it is, but I just love it.

So, these are totally doable, they look detailed, but seriously are really easy.  I snapped photos while I was preparing them to show how easy they are.  I’m talking only 3 main ingredients, love recipes like this!

Peanut Butter and Jelly is one of those combinations that I could do in almost any dessert.  I knew this duo would be irresistible as little pies.  The kids will love these as will the adults because they are so darn cute, make some PB & J baby pies for game day and wow your guests!  Enjoy.

Time to create the lattice top…

My strips were a little long, but you get the idea.  It’s the over under effect!  Once you are done, use a knife to cut off the excess dough and it will look like the next picture 🙂

Brush lightly with egg wash

Here you have the lovely little PB&J pies.  I am in love with these!

Peanut Butter and Jelly Baby Lattice Pies

1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter

1 Tablespoon sugar

1/2 Cup Smucker’s Strawberry Preserves

1 egg white whisked with 1 teaspoon water for egg wash

Sugar Crystals for sprinkling on top if desired

2 Tablespoons powdered sugar

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 (I used a random little cup that worked great).  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. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each of the pie crusts.  Do the same with the jam.  Using the pie strips, form the lattice top.  See pictures above for help.  Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and 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 with milk!

12 mini pies…..let’s see what the judges think…

Think we’ve got some happy taste testers!  Come back soon for more game day recipes!!

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69 Responses | Comments RSS

  1. 51
    Tracy says:

    These are just adorable. Maybe I can try them with SunButter!

  2. 52

    What a great idea! They look so cute and tasty!

  3. 53
    Michelle says:

    So adorable and I know my nieces would love these!

  4. 54
    maggy says:

    A great new take on PB&J – YUM! So cute too.

  5. 55
    Brittany says:

    I just tried these today, using blueberry pie filling instead of PB&J, and they turned out wonderfully! Mine only took about 20 min. to bake. Thanks for the great recipe, my mom and sister love them as well.

  6. 56

    Lovely pies!
    My compliments to you for this ideal recipe for kids.

    So long!

  7. 57
    Ashley says:

    These look great! Just wondering, is this a regular sized muffin pan? I can’t tell if it’s smaller or not.

  8. 58

    on a side note: has some good tips on conceiving a boy or a girl.

  9. 59

    […] Here is a great recipe for Thumbelina-sized Peanut Butter and Jelly Pies from Jenny Flake at Picky […]

  10. 60

    […] Here is a great recipe for Thumbelina-sized Peanut Butter and Jelly Pies from Jenny Flake at Picky […]

  11. 61
    KitchenDiva says:

    When I first read the title of this recipe, “Peanut Butter and Jelly Baby Lattice Pies”, I totally read it wrong-instead of baby-sized pies with peanut butter & jelly inside, it came out reading it like it was a lattice-topped Peanut Butter and Jelly Baby pie, which is something completely different…If you didn’t know, Jelly Babies are jelled candies popular in the UK A pie filled with Jelly Babies and Peanut Butter probably wouldn’t be nearly as tasty…

  12. 62

    […] Here is a great recipe for Thumbelina-sized Peanut Butter and Jelly Pies from Jenny Flake at Picky […]

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!