- 1 package pie crust dough
- 1 tablespoon fruit preserves or jam
Unfold room-temperature pie crust dough onto floured surface.
Using upside down cake pans as cookie cutters, cut two rounds of dough. (Save the rest for more pies.)
Spoon preserves into center of one round of dough. Dip fingers in water and moisten edges of dough.
Place second round on first and press around wet edges to seal. Place pie in pans.
Cut three slits in top of pie.
Bake for 45 minutes. Remove and let cool for 10 minutes.
Eat warm or cool.
Serve with ice cream, whipped cream and/or sliced fruit.