Mini Fruit Pies

To celebrate the first day of summer I decided to make a traditional summer dessert: Pie

You can use any fruit pie mix for this recipe (which is for apple) but I substituted it for peaches. Later I will also make strawberry and apple.

1 Package Frozen Puff Pastry Sheets (One package has 2 sheets)

1 Can (21oz) Apple Pie Filling

1 Egg

1 Teaspoon Water

All Purpose Flour

Brown Sugar to Taste (Optional)

Cinnamon to Taste (Optional)

Vanilla Ice Cream (Optional)

Preheat oven to 400 and grease or spray a baking sheet with nonstick cooking spray (since this is a pastry I would recomend the butter flavor). Set aside.

Allow Pastry sheets to thaw to room temperature by laying out flat on a lightly floured, flat surface (aproximately 40 minutes).  Cut out (Four and a Half Inch) 4 1/2inch rounds and remove excess. Set excess aside. Fill each round of dough with 1 Tablespoon of pie filling*. Fold remaining dough over to make a half circle and pinch ends together with a fork.

*You may want to drain some of the extra syrup or gel from your pie filling before hand as this part can become a bit messy. If the dough becomes too saturated with the filling it will be hard to pinch the edges closed. If you'd like, you may add brown sugar or cinnamon to the pie filling ahead of time.

Set the filled half circles on your baking sheet.

With a little flour and a rolling pin, roll out remaining pastry dough and repeat the process until there is not enough dough left for another circle. Throw this little bit away.

In a small bowl wisk together the egg and water. Brush lightly on each half circle to make the pastry a dark golden brown. (I did not do this to my mini pies)

Bake for 15min. Allow to cool for 5 minutes before eating. Serve with Ice Cream and enjoy!