Preheat your oven to 350℉ and line your baking sheet with parchment paper.

Lay the pie crusts flat on the parchment lined baking sheet, one on top of the other, and use your 3 inch cookie cutter to cut out 11 circles.

Set aside the top layer of mini pie crusts and discard the scraps around the mini pie crusts.

Add a heaping tablespoon of preserves to the top of the bottom pie crusts that are still on the parchment paper.

Add the top crust to each cookie, and using a fork, press down on the edges of all of the mini pies to pinch the dough together and seal the preserves inside.

Take a small, or very sharp, knife, and cut slits in the center of each cookie to help them vent while baking. You can make 5 slits on top like in the photos, or less, as long as they are vented.

Using your pastry brush, brush the melted butter on top of all of the cookies and then sprinkle the sugar on top.

Bake for 25 minutes, or until they start to golden, remove from the oven and let cool before enjoying!