Halloween Cherry Pies

Ingredients

2 boxes Pillsbury Pie Crusts

Duncan Hines Cherry pie filling

1 Egg + 1 tsp Water (Egg wash)

Directions

1. Heat oven to 425°F. Remove crusts from pouches and let come to room temp. With a 3 1/2” or 4” round cutter, cut 12 rounds from each box. (24 total rounds)

2. Fit one dough round into each of the 12 ungreased muffin cups, pressing in gently.

3. Spoon about 2 tablespoons of pie filling into each crust-lined cup.

4. Make faces on the remaining 12 dough rounds and place on top of pie filling. Brush with egg wash and bake 18 to 25 minutes or until edges are golden brown and filling is bubbly.