Mini Pies

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by Linda Davis

azfamily.com

Posted on November 9, 2012 at 3:34 PM

I love pie.  All kinds of pie.  In fact, the only problem I have with pie is that I always want “some of each, please!”  So when I saw the trend of mini desserts come through – I knew it was only a matter of time before pies started shrinking – and I couldn’t be happier.

These little delights allow you to sample “some of each” without as much guilt and they’re super simple and fun to make.

Now, if you’re a baking queen and you make your own pie crust and filling just know that nothing changes about taking a recipe from large  to tiny.  You literally just make the same pies only mini.

But, if you’re like me and want to make it easy, easy, easy – I just used store-bought pie dough and canned filling.  For pumpkin, I made the same recipe on the can of pumpkin pie filling and whipped it up.

So, after you have your crust and fillings either made or purchased here’s what you need to know.

You’ll need a mini muffin pan and a 3 ½ inch round cookie or biscuit cutter.  Mine had a fluted edge but any kind will work.  If you want to top them with a top crust – you’ll need a 2 ½ inch cutter as well.  The mini shapes I put on top to decorate were done with tiny little cookie cutter.  I got all my cutters at ABC Baking Supply, 2853 E. Indian School Road, Phoenix.

Alrighty, here we go.

Butter the mini muffin pan – I used a pastry brush for ease.  Preheat your oven to 350 degrees.  The amazing thing is that the pies are so small that they all baked at the same temp and time.  My pan makes 24 mini pies and I made 8 berry, 8 apple and 8 pumpkin all at the same time – delightful!

Roll out your dough and cut your circles.  Then take each one and place it in the muffin pan.  Don’t struggle with getting it perfect and after 2 or 3 it gets really easy to shape it in the little cups. 

After all your crust is in place, simply fill with your filling.  Be careful not to overfill.  About ¾ of the way full seemed to be best.  Mine overflowed during cooking, which worried me at first, but they looked and tasted just fine!

This next step is optional, but for a glossy, browned look to your crust simply brush the edges with an egg wash (1 egg yolk mixed with a tablespoon of water).

Now here’s the real fun!  Decorate your pies with a lattice top, a full top crust or cut out designs like I showed in the segment.  And I loved that you could make each little pie look different.  This is a great time for the kids to join in with their creativity.  Brush any exposed top dough with the egg wash and you’re ready to bake – 350 degrees for 15 – 25 minutes.  There’s a bit of a spread here because all the instructions I found say 15 minutes.  My oven cooks a bit cooler so my pies took a little longer.  Just watch them – you can tell when their done.

I just love this little twist on tradition.  And you can only imagine how much your family will love having “some of each” for dessert.

Live and Learn.
 
 
 

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