Marie's comments of 11-10-12: To make six mini pies, I used a muffin top pan, one Pillsbury refrigerated pie crust and a 21 ounce can of Wilderness country cherry pie filling. Used egg wash on the bottom and sides of crust, filled each with approximately 1/4 cup of pie filling, and baked for 25 minutes. - I MADE THESE! I used the pie crust recipe from the website pinned, and cherry filling from Marie's comment. It made five pies in a jumbo muffin tin. SUPER YUMMY!!!