Mini pies from muffin tins

My husband likes pies. I'm not much of a pie maker, but I find the smaller pies fun to make. I used the large muffin pans and got a deep dish style of mini pies. 

For these pies, I used canned pie filling and pre-made pie crust from the refrigerator section. Above, there are three Country Apple and three Blueberry. I experimented with different designs on the top crust. 
  

This photo shows three Apple pies and three Triple Berry pie. One can of pie filling filled three mini pies. 

My husband tasted one of the warm Country Apple with ice cream. He thought it was fine, but he likes home made filling better. He plans to take the pies to a pot luck at a friend's house tomorrow.  

I may have filled these pies too full. The crust on the apple pies lifted up. The triple berries leaked. Next time, I'll fill them a little less and seal them better.  

Mini Pies

Today, I tried something that I saw on Pinterest. I tried to find the site's address to give credit, but the link didn't go to it. (I don't like when that happens.)

Here is what I did to make the mini pies.

Items needed:
Pre-made pie crust. (I used the Pillsbury 9 inch crust)
1 can pie filling.
*optional cinnamon

Use a cookie cutter to cut out round circles about 2 to 3 inches in diameter. Save the unused pieces because you can roll them into balls and shape them into circles.

Place a tablespoon of pie filling in the center of a circle of crust. Then add another circle of crust on top and seal the edges. You can pinch with fingers or press a fork into the edges. 

Sprinkle with cinnamon and bake for 350 degrees for 20 minutes. 

Now, this would be easy to do from scratch or even to use a cookie crust.