Instructions

1. Preheat oven to 425˚.
2. Cut out pie crust into 3×4 inch rectangles. Re-roll left over dough with rolling pin until you are out of dough, with both crusts you should get about 16 rectangles for 8 pastries.
3. In a small Bowl mix the Jelly and Flour together.
4. Place two alternating stripes of ½ – ¾ teas. Jelly mixture and Peanut Butter on half of the rectangles.
5. Place a rectangle on top and seal with a forks tines working your way around the entire pastry.
6. Place on a non-stick cookie sheet.
7. Optional you can brush with an egg wash (egg beaten with 1 teas. of water) for better browning.
8. Bake at 425˚ until golden brown. Approximately 10 minutes.