Peanut Butter and Jelly Baby Lattice Pies

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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66 Responses
  1. KitchenDiva

    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…

  2. Ashley

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

  3. Brittany

    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.

  4. Lori

    These look so yummy and easy I printed out to make for Easter however I think im missing something. You call for 1 Tbls of sugar, but no where does it say to add it. You have the sugar crystals for top listed in ingred also so is this a dup? or are you mixing with the pb maybe?

  5. Meghan

    I made these last night for a party and they were a HUGE hit. Everyone *loved* them and talked about how delicious they were. There were even a few celebs at the party who raved about it and demanded the recipe 😉 Thanks for the help!

  6. Sherry

    what a great idea.. I can’t wait to try it i love the fact it bpj can wait to try it. I want to try the idea with other fillings as well.
    i would not mind trying them for a party could I make them a day in advance? how long do they last?

    1. Jenny

      Hi Sherry,
      I had some the day after and they were still great! I think making them one day in advance would be just fine 🙂

  7. shiloh

    A little idea for us lazies, lattice a big square and then cut them with biscuit cutter. scoop them up with a turner and plop ’em on top…seems easier than maneuvering around pots of sticky goodness. Just a short cut I plan on taking…

  8. how to conceive a baby boy

    Fantastic Site! I wanted to ask if I could site some of your site couple of points for a term paper.

  9. Jen

    These are adorable and sound so so yummy. You are very creative that’s why I love checking out your site and testing out your recipes. You always have something different and delectable.

  10. Little Mochis

    Thank you so much for this recipe to jazz up pb&j’s! Can not wait to see my girls faces when they have their own personal little pies for lunch, so much fun.

  11. Tammy

    I just made these with my 4-year-old daughter. Too cute!! Although mine don’t look nearly as pretty as yours. I also didn’t have to bake mine as long – they were done in about 20 minutes. Thanks for such a darling idea!! Love your site.

    1. Jenny

      Tammy so glad you and your daughter loved them!! I was much more careful putting these together since I knew I was taking pictures! Thanks for sharing!!

  12. Jackie

    I AM IN LOVE WITH THESE! What a fun idea…I hope you don’t mind if I link this recipe – gorgeous final result (and they look SO yummy)!

  13. Jessica

    Hey! I made these last night for a couples party and used chocolate and peanut butter! They were a huge hit and I already had most of the ingredients in my pantry! Thanks for the cute ideas!

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