Seven Little Pies
Mining for rubies and diamonds, a dwarf is bound to work up a huge appetite. No wonder Snow White set right to work preparing a full-course supper complete with dessert. So what can a cook do when you've got a bunch of hungry mouths to feed and everybody likes a different kind of pie? Whip up a batch of pint-size pie shells and let each child fill one with her favorite flavor of jam or jelly.
Ingredients
Refrigerated pie dough (store-bought or homemade) rolled into a crust about 10 to 11 inches in diameter
Round cookie cutter (2 1/2 to 3 inches wide)
Muffin pan
Muffin cup liners
Wire cooling rack
Cookie sheet
Fork
Whisk
1/4 cup seedless jam or jelly
1. Heat the oven to 450 degrees. Meanwhile, use the cookie cutter to cut out fourteen circles from the dough. Place seven of them on a plate in the refrigerator for the time being.
| 2. Use the remaining circles to create lower crusts for the mini pies by gently pressing each one into the bottom of a lined muffin pan cup and then using a fork to poke holes in the center of the dough to keep if from puffing up will it bakes. Cook the crusts until they turn golden brown, about 5 minutes. Then transfer them from the pan to the wire rack to cool. | 
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| 3. For the upper crusts, remove the dough circles from the refrigerator and use a fork to first crimp the edge of each one and then to poke holes in the centers. | 
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| 4. Place the muffin pan upside down on top of the cookie sheet and gently drape each dough circle over the bottom of a muffin cup. Again, bake the crusts until they turn golden brown (about 5 minutes) and then transfer them to the rack to cool. | 
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5. Whisk the jam or jelly until smooth and fill each bottom crust with a generous teaspoonful before topping off each pie with an upper crust.
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