2 - packages Pillsbury refrigerated pie crusts
1 - can Wilderness or Walmart's GV pie filling. Try Cherry, Apple, Raspberry or Lemon.......they are all good.
This recipe makes 16.
Unroll pie crusts, slice each into 4 pie shaped pieces. Use rolling pin to enlarge each 50 to75%, making the dough thinner. Try to keep it triangle shaped. Spoon about 1 big tablespoon of the filling into one triangle. Don't overfill or it will squirt out while baking. Use a pastry brush or your finger to apply a little water or milk to the edges to help seal them. Bring the 2 corners up and join them. Continue until it is sealed all the way around. Lay it flat and seal using a table fork or pie crimper (available on eBay). As you finish each, lay them on parchment paper on a cookie sheet. Poke a fork in center of each to let steam out as they bake. Paint the top of each with mixture of egg yoke & milk. Bake about 25 minutes @ 350 F. I remove from oven when they start showing a little browning.
I am still learning and making changes in my recipe. I made a tool to seal the edges of the crust. (see photo) It works great but I have discovered that one can of filling is too much for 8 pies. Filling them too full tends to break the seal and leak filling out, so I am now using 1.5 pkg of crusts (3 crusts) to make 12 pies.