Easy Pie Wedges

This is not really a "substitute" for a good pie, but we thought a recipe worth keeping for an easy everyday dessert. If your one of those people that "leave" your pie crust though, it wouldn't be for you. Even though you do have filling in each bite, the pie crust is more important in the dessert than a "normal" pie.

1 box Pillsbury refrigerated pie crusts, softened

1 can pie filling

2 teaspoons sugar, or to taste

Heat oven to 400 degrees. Spray cookie sheet with cooking spray. Spread pie crust on cookie sheet and spoon half of the filling in the center of one side of the crust leaving about 1 inch around edge. Fold other side of crust over the filling to make a half circle and crimp around the edge with a fork making a good seal. Sprinkle sugar over each crust. Cut several slits on the top and bake 15 to 20 minutes until crust is golden brown. Cool and cut into wedges.
For various pie flavors you could add a little sprinkle of flavor over the filling such as cinnamon for apple, nutmeg for peach, or mix in a little almond extract for cherry.