Cherry Pies in a Jar
1/2 cup Philadelphia Cream Cheese
1/2 cup butter, softened
1-1/2 cups flour
1 can (19 fl oz/540 mL) cherry pie filling
1 egg, beaten
1 tsp. sugar
Beat cream cheese product and butter in large bowl with mixer until blended. Gradually beat in flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
Heat oven to 375ºF.
Roll out dough on lightly floured surface to 1/8-inch thickness. Remove lids from 6 clean jam jars. Use the ring from 1 jar to cut 12 (4-inch) rounds from dough, re-rolling scraps as necessary. Press 1 round onto bottom and up side of each jar, extending edge of dough over top of jar.
Spoon pie filling into jars. Brush edges of dough at tops of jars evenly with half the egg. Cover with remaining dough rounds; seal edges with fork. Brush with remaining egg.
Cut slits in tops with sharp knife to allow steam to escape. Sprinkle with sugar. Place on rimmed baking sheet.
Bake 35 to 40 min. or until tops are golden brown and filling starts to bubble through slits.
Cool 1 hour.