This is a cute, fun dessert or snack I can whip up quickly by using pre-made rolled out Pillsbury pie crust (of course you can make and roll your own pie crust). Use any kind of pie filling. I made these with rhubarb from my garden and apples for a rhubarb-apple filling. I used about 3 large stalks of rhubarb cut into pieces and cooked it with 2 T of water and a half cup (or more to your liking) of sugar until the rhubarb was softened. Then I cut 2 granny smith apples into slivers and added that to the rhubarb and slowly simmered it for about 3 more minutes. Remove from heat and drain liquid from mix. Put into a bowl and toss with a T of flour.
Meanwhile, take the rolled out pie crust and cut it into thirds, and then down the middle so you have six sections. Put a dollop of pie filling in the center and just fold and roll the dough up and around the dollup, pinching the dough together as you fold it around the filling. Repeat with other olled out crust. Pinch pies should look rustic and irregular! Place on parchment paper on a baking sheet. Make an egg wash by beating one egg with 2 T of water. Brush this over the crust and then sprinkle with sugar.
Bake at 375 degrees for about 25 minutes. When pie crust is nicely browned, it's time to remove the pinch pies from the oven.
Try this with blueberries, peaches, raspberries, apple pie, or any combination of fruits. If you use two pie crusts, this will yield a dozen mini pinch pies. You can also cut the crusts into 8ths, yielding 16 mini pinch pies.
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