Peanut Butter & Jelly Pie Sticks

These cute and tasty treats are perfect for your next bake sale or neat treats for the kids this Halloween? These little hand pies are not only delicious but an easy, fun-to-make activity for the whole family.

1) Ready-made pie crust

2) 2 1/2 inch fluted circle

3) Peanut & jelly (your choice of flavor)

4) Heavy cream

5) Eggs

6) Popsicle sticks

Makes 12

Filling:

1/4 cup peanut butter

1/4 cup jelly (any flavor)

Egg Wash:

1 egg, lightly beaten

1 tablespoon heavy cream

Directions:

• Preheat oven to 400°F
• Carefully unroll the dough out onto a lightly floured surface
• Cut 24, 2 1/2 inch fluted rounds from the dough and place 12 (or less depending on you baking sheet size) onto a parchment line baking sheet
• Place a small amount peanut butter and jelly on each pie crust round
• Whisk together the egg and cream
• Brush the perimeter of each filled pie crust round with the egg wash
• Insert Popsicle stick in under the peanut butter and jelly blob
• Place a non-filled pie crust round over each filled pie crust round and gently press together to seal
• Brush the tops with egg wash
• Using a pairing knife, cut 3 small slits on the tops of each hand pie
• Poke several holes around the perimeter of each pie using a blunt circular object (I used a small plastic swizzle stick)
• Bake in the oven for 12 to 15 minutes or until golden brown
• Allow the pies to cool completely on a cooling rack
• Serve

• Carefully roll out ready-made pie crust
• Cut 24, 2 1/2 inch fluted rounds from the dough

• Place 12 pie crust rounds on a parchment lined baking sheet
• Add a small amount of peanut butter and jelly to all 12 pie crust rounds

• Whisk together the egg and cream
• Brush the perimeter of each pie crust round with the egg wash

• Place a Popsicle stick 1/2 way under the peanut butter and jelly filling of each pie

• Place a non-filled pie crust round over each filled pie crust round and gently press together to seal
• Using a pairing knife, cut 3 small slits on the tops of each pie
• Poke several holes around the perimeter with a round blunt object - I used the end of a plastic swizzle stick

• Brush the tops of each pie with egg wash
• Bake in the oven for 12 to 15 minutes or until golden brown
• Cool completely and serve