Fruit Hand Pies

• 1 box refrigerated pie crusts (includes 2 crusts)
• Store-bought pie filling, any flavor
• 4-inch cookie cutter
• Small amount of flour to dust the work surface
• Small bowl of water

1. Remove pie crusts from the refrigerator and allow crusts to warm up at room temperature for 15 minutes.
2. On a lightly floured surface roll out the pie crust. Cut out round discs of dough using a 4-inch cookie cutter.
3. Reroll the pie dough scraps to cut out additional dough discs.
4. Place 1 to 1 1/2 tablespoons of pie filling in the center of each pie disc. Do not overfill.
5. Wet the perimeter of the dough disc with water using a wet finger or brush.
6. Pinch the dough closed around the pie filling, like a taco, so the dough is now a half-circle.
7. Place the pie down on the work surface and crimp the edge of the pie with a fork to seal the edges.
8. Cut 2 or 3 slits in the top of the pie.
9. Chill assembled pies for 20 minutes in the refrigerator.
10. Bake pies at 400°F for 25-30 minutes until golden brown.
11. Remove from the baking pan and allow pies to cool. Store in an airtight container.

Makes 14 pies