Preheat oven to 350. Divide the piecrusts into 16 equal portions and shape each portion in a ball. Press 8 balls into the bottom and all the way up the sides of the muffin tin. Fill the crusts with filling. Press the remaining 8 pieces into rounds large enough to cover the top of the muffin cup. Press the rounds over the fillings and pinch the crusts together to seal. Prick the tops with a fork. Brush the surface with the milk and sprinkle with sugar. BAke for 15-20 min, until the crusts are golden brown.
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