Because I can't resist turning classics into miniatures, here's another mini dessert idea! I made cherry, apple and blackberry pies. You can use store bought crust and pie fillings or make your own from scratch.
Just roll out your pie crust dough. You can use homemade (CLICK HERE FOR A STEP-BY-STEP TUTORIAL) or store bought. Spray cupcake/muffin pan (standard or mini) with non-stick spray and stuff them with circles of pie crust dough.
Prepare pie fillings or use store bought pie filling. I used cherry, blackberry and apple (recipes below OR Click Here For More Pie Filling Recipes & Idea
Spoon pie filling into each well. These mini pies can be made in a standard or mini
muffin pan. I made both and prefer the filling to crust ratio from the
standard muffin pan. It is about the portion of a little slice of pie,
but with out the messy filling oozing out all over the place. The mini's
are very cute but they don't hold much filling.... but you can "sample"
a lot more of them. Either way they are both sure to be a crowd
pleaser!
Top your filling with another layer of pie crust, or leave them open faced. Get creative! I made a row with a classic top (make sure there is always a hole or slit in the top for the pie to vent during baking). I used little cookie cutters to cut fun shapes (the leaves on the apple pie to the left was my favorite, after it baked it gave the leaves a nice and golden color). I did a row of lattice topped pies, and another row of fun cut outs! Which is your favorite?
Beat an egg and brush it over the tops of the crust. This is called an "egg wash" and makes the crust flaky and golden.
Bake and enjoy!
If you love this recipe, you are going to love the rest of my Pie Week videos, so be sure to check those out too, for THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Cherry Pie with Braided Lattice Top, Pumpkin Pie with Pie Crust Leaves, THE BEST Apple Pie with Pie Crust Roses, THE BEST Lemon Meringue Pie with Ruffled Pie Crust and THE BEST Chocolate Cream Pie, just in time for the holidays! just in time for the holidays!
Miniature Pies
- 1 batch All-Butter Pie Crust
- egg wash: 1 egg beaten with 1 tablespoon milk or cream
- filling of choice: Cherry (or sub berries), Pumpkin, Apple (modify by cutting apples into tiny chunks)
Directions
Prepare Pie Crust and filling. Preheat oven to 375 degrees F.
Spray cupcake/muffin pan (standard or mini) with non-stick spray. Use a cookie cutter or the mouth of a glass/mug to cut circles of pie crust dough (about 3"circles for mini cupcake/muffin pans and 4" circles for standard cupcake/muffin pans). Press pie crust circles into each well of your cupcake/muffin pan.
Spoon prepared pie filling into each well, almost up to the top. Top your filling with another layer of pie crust, a lattice top, or leave them open faced (if covered make sure there is a hole or slit in the top for the pie to vent during baking). Brush egg wash over the tops of the crust.
Spray cupcake/muffin pan (standard or mini) with non-stick spray. Use a cookie cutter or the mouth of a glass/mug to cut circles of pie crust dough (about 3"circles for mini cupcake/muffin pans and 4" circles for standard cupcake/muffin pans). Press pie crust circles into each well of your cupcake/muffin pan.
Spoon prepared pie filling into each well, almost up to the top. Top your filling with another layer of pie crust, a lattice top, or leave them open faced (if covered make sure there is a hole or slit in the top for the pie to vent during baking). Brush egg wash over the tops of the crust.
Bake pies about 10-12 minutes for mini cupcake pans for and about 25-30 minutes for standard cupcake pans, until the edges start turning golden brown. Let cool. Use a knife or offset spatula to help pop out cooled pies from the pan.
