DIRECTIONS

1. HEAT oven to 425°F. Prepare recipe for double crust pie. Divide in half. Roll each half to ¹/₁₆-inch thickness. Cut four 5-inch squares from each half, rerolling dough as needed.
2. SPREAD about 1 Tbsp. peanut butter and 1 Tbsp. preserves on each dough square. Moisten edges with water. Fold diagonally in half over filling. Press with fork to seal. Place on baking sheet. Prick tops with fork to allow steam to escape.
3. BAKE 20 minutes or until golden brown. Cool on wire rack. Sprinkle tops with powdered sugar.