Use large blossom cutter from set to cut prepared and rolled out crust.
Gently place crust in muffin pan cavity, lightly overlapping each petal to form edge of piecrust.
Fill mini pie to top with favorite prepared pie filling.
Use pastry wheel to cut piecrust lattice strips, 3 in. long x 1/4 in. wide. Weave lattice top; placing additional strips at a slight angle. Trim off excess dough with paring knife and tuck ends into filling.
Bake at 400ºF for 15 minutes. Then turn oven down to 325ºF. Bake for an additional 30 minutes or until crust is a light golden shade. Wrap edges with aluminum foil if crust starts to get too dark.
A change of flavors is always nice. Here we?ve disguised a tangy lemon pie by baking it in our pumpkin shaped pie pan. The toasty meringue topping is applied with an artistic touch to complete this holiday treat.