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Set oven to 375 degrees.
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Unroll pie crust and cut out 4 inch circles (a wide mouth mason jar lid works great)
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Use a rolling pie to roll the crust a bit flatter
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Fill with approx. 1 TBL pie filling on one side of the crust.
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Fold other half of crust over the filling and crimp edges with a fork.
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Cut 2 or 3 small slits in the top of each mini cherry pie.
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Brush the tops with beaten egg.
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Bake for 25 mins.
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To make glaze combine powdered sugar, oil and water in a bowl and mix until all combined.
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Should be a pourable consistency, add a more water, a little at a time if needed.
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Remove hot pies and place on a cooling rack.
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While still hot, spoon a little glaze over the top of each pie.
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Add sprinkles if desired.