Peanut Butter and Jelly Mini Pies are the sweetest treat! These tiny pies made with lattice pie crusts are the perfect bite-sized dessert for kids.
Course Dessert
Cuisine American
Keyword easy kid dessert recipe, peanut butter pie recipe, small pies
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12mini pies
Calories 114kcal
Author Jenny
Ingredients
1rollPillsbury pie dough
1/2cupcreamy peanut butter
1tbspsugar
1/2cupSmucker’s Strawberry Preserves
1egg whitewhisked with 1 teaspoon water for egg wash
Sugar crystalsfor sprinkling on top if desired
2tbsppowdered sugar
Instructions
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.
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.
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!