1 package of roll-out refrigerated pie crust
2 cups of apple jelly
2 cups of shelled pecans (halves or chopped pieces)
Step 1) Bring apple jelly to a boil in a small saucepan. Boil for five minutes, then remove from heat.
Step 2) While apple jelly is boiling, open the package of roll-out refrigerated pie crusts (there are two crusts per package). Instead of rolling them out, squish each crust into a big ball of dough. How fun!
Step 3) Place a small ball of pie crust dough, about the size of a golf ball, in each well of a mini muffin pan. Push the dough down in the center so that it flattens on the bottom and up the sides of the well…
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