Raspberry baby lattice pies

Yup, another recipe! :) I go through phases between cooking, crafting, design and nothing....right now it's cooking and nothing. Don't feel like doin' a thing most days. :)

Wanted to try these cute lil mini pies. Pie is my favorite! Besides cupcakes, I'm not really a cake fan. She used peanut butter and jelly, but I prefer my PB&J to stay on my sandwiches, not in my pie :) So, I used raspberry pie filling. Not only are they tasty, but so stinkin' cute! I love mini things.

[please pray that I can get a camera! :)]

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.

Raspberry Baby Lattice Pies

1 roll Pillsbury pie dough

1 can of Raspberry pie filling

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. With spoon, drop a heaping teaspoon into each of the pie crusts. (i did a heaping teaspoon and after done baking it oozed out on top, so I'd fill only about halfway). 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 ice cream!