Mini Peanut Butter and Jelly Pies

Prep Time: 15 Mins | Total Time: 35 Mins | Servings: 18

  • SERVES 18
  • Prep Time: 15
  • Cook Time: 35


  • 1 pkg (15 oz each) Pillsbury™ refrigerated pie crusts
  • 1/4 cup all-purpose flour
  • PAM® Baking Spray
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup Peter Pan® Creamy Peanut Butter
  • 1/2 cup strawberry preserves
  • Confectioners' sugar


  1. Preheat oven to 400°F. Unroll 1 pie crust on lightly floured surface. Roll out pastry with lightly floured rolling pin to 12-inch circle. Spray 2-1/2-inch cookie cutter with cooking spray. Cut pastry into 18 circles, re-rolling scraps; repeat with remaining pie crust.
  2. Spray 15x10-inch baking sheet with baking spray. Place 18 pastry circles 1 inch apart on prepared sheet pan. Whisk together egg and water in small bowl; brush lightly over pastry. Drop about 1 teaspoon peanut butter and 1 teaspoon strawberry preserves in center of each pastry circle. Top with remaining pastry circles. Seal edges with tines of fork.
  3. Brush the tops of pies with remaining egg mixture. Bake 12 to 15 minutes or until lightly browned. Remove from baking sheet to wire rack; cool completely. Dust with sugar
Nutritional Information per serving:

Calories-177 Total fat-10g Saturated fat-3g Cholesterol-14 mg Sodium-157 mg Carbohydrate-19g Dietary fiber-0g Sugars-6g Protein-3g Iron-1%

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