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Aut"yum" Pies

Not too long ago, I headed over to Paula's house for a women's night out with other ladies from my Bible Fellowship class.  The whole point of the evening was to let the men take care of the children while we learned new and easy Fall entertaining ideas.  It was a great evening and Paula does a wonderful job of "fast and festive."  That night, she showed us an easy "hand pie" that I want to pass along to you.  But, when I tried it today, I decided that I'd try something new!  I'll share that with you too!

Aut"yum" Pies

1 package refrigerated pie crust
filling; such as
  • mini chocolate chips
  • carmel bits (the new unwrapped, ready-to-use carmel)
  • pumpkin pie filling
  • really, anything that can go in an unbaked pie crust; it just needs to be heated and not cooked
1 egg, mixed well with a bit of water for you egg wash


Unroll the pie crust and cut out in shapes with your cookie cutters, making sure to have an even number of shapes. 

Drop a small amount of filling in the middle of one of the shapes.  Brush the edges with egg wash and top with the matching shape and gently press together, as though you were crimping a pie crust.

Brush top with the egg wash for a nice color and if desired, sprinkle colored sugars on top. 

Bake at 425 in over for 10 minutes or until golden brown and pie crust is cooked thoroughly.

Now -- I tried a new venture and I painted the top crust of each mini pie with food coloring; like you'd find from Wilton or from a baking goods store.  Since I did sunflowers for this trial, it was very easy:  a brown center and golden petals.  I let it dry before assembling the mini pies; following the same steps as above.



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