These little pies have only two ingredients but pack a big punch. They are ideal for a bite-sized dessert in a school lunchbox (lunch pail if you’re Dad). My little girls adore making these pies and eating them up.
by Elizabeth Savoie Dronet
1 refrigerated pie crust
Jam or marmalade (We like cherry and orange best.)
Greased mini-muffin tin
On a floured surface, roll out pie crust a little larger than its original thickness. Use a 2.5 inch circular cookie cutter or a wine glass around the same size. Place each circle in the mini-muffin tin, pressing it to the sides. Spoon a dollop of jam in each little pie. If you like, use a shot glass to cut out smaller circles to make a lid for the pies. Use small cookie cutters or the end of a straw to create decorations for the top.
Bake at 400 degrees for about 8-10 minutes. Pies will bubble and crust should be golden.
Freeze any leftovers for lunchbox treats.
Savoie Secrets: It's a Family Recipe 
My friend says, “Elizabeth, I’ve just made some pies with fig preserves and harvati on top and some with guava jam…yummy. Thanks for sharing the recipe.”
We can’t wait to make these! Such a cute picture, too!