Roll out your leftover pie crust on a lightly floured surface. Keep the dough cold so the crust bakes up flaky.

Use a small round cookie cutter or the top of a drinking glass to cut circles out of the crust. Move half of the circles onto a parchment-lined baking sheet.

Place a tiny spoonful of cherry pie filling in the center of each circle. These are small-bite desserts, so you only need a little filling to prevent leaks.

Use the second set of circles as the tops. Before placing them on the pies, use a tiny decorative cookie cutter to cut a small shape from the center of each. This creates a sweet little vent and a pretty topping.

Place the decorated circles on top of the filled bottoms. Press gently around the edges with your fingers, then seal completely with a fork.

Make an egg wash by whisking one egg with one tablespoon of water. Egg wash gives the crust a golden, shiny finish. Brush a light layer over each pie button.

Sprinkle the tops with a bit of sugar and bake until the crust is golden and the filling begins to bubble through the cutout.

Let the Cherry Pie Buttons cool briefly. They are sweet, satisfying, and perfect warm or at room temperature.