Miniature Pies

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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. 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!

Just roll out your pie crust dough (homemade 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.

Spoon pie filling into each well. 

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!

Miniature Pies

Pie Crust
(Makes two 9" pie circles- number of mini pies varies on how thin you roll the dough and if you use crust on the tops on your pies.) 

• 2 1/2 cups (300g) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup (2 sticks/8oz) unsalted butter, ice cold, cut into 1/2" cubes
• 5-8 tablespoons ice water
• 1 teaspoon vinegar
• 1 egg mixed with 1 tablespoon of water, for egg wash 

Combine flour, sugar, and salt in a large bowl. Use a pastry blender or fork to cut the ice cold butter into the flour mixture until the butter is well coated with flour and you have a crumbly mixture with little pea-sized balls of butter. In a glass of small bowl, combine 1/2 cup of water with the vinegar and some ice. Add liquid 1 tablespoon at a time to the dough, folding it in with a rubber spatula until it just comes together. Press it together and place on your work surface. Form your dough into two disks and cover with plastic wrap. Do not over knead dough. Refrigerate for at least an hour. When ready to use, roll out dough on a lightly floured surface or between two pieces of wax paper/parchment paper to eliminate sticking.

Cherry Pie Filling

• 3 cups (about 1 1/2-2 lbs.) fresh sweet cherries, pitted and very ripe
• 1/4-1/2 cup water (the more ripe your cherries are the less water you will need)
• 1/2 cup granulated white sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice 
• 1/4 teaspoon almond extract (optional)

Combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and stirring constantly, cook until cherry mixture has thickened, about 10 minutes. Cool slightly and stir in almond extract if desired. Pour into pie crusts.

Berry Pie Filling (blackberry, blueberry, strawberry, etc.)

• 3 cups fresh berries (or frozen and thawed)
• 1/2 cups granulated white sugar
• 3 tablespoons cornstarch 
• pinch of ground cinnamon, if desired
• 1 teaspoon lemon juice 
• 1 tablespoons of unsalted butter, melted

Combine all ingredients in a medium bowl. Toss until berries are coated. Pour into pie crusts. 

Apple Pie Filling

• 3 cups Granny Smith Apples, cored, peeled and diced (about 3 apples)
• 1/4 cup butter, unsalted
• 2 tablespoons cornstarch
• 1/4 cup granulated white sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon apple pie spice or cinnamon 
• 2 tablespoons water
• 1/2 teaspoon vanilla extract 

Melt butter in a medium saucepan. Stir in cornstarch, sugars, spices and water. Bring to a boil. Reduce temperature and let simmer for a few minutes until mixture thickens. Let cool slightly and stir in vanilla. Pour over apples in a medium bowl and toss until fully coated. Pour into pie crusts.

Assemble

Prepare Pie Crust and filling or use store bought.

Roll out your pie crust on lightly floured surface. 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. Beat an egg and a tablespoon of water together to form an egg wash and brush it on the bottom and sides of the pie crusts to prevent them from getting soggy once baked; set aside.

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/muffin pans for and about 25-30 minutes for standard cupcake/muffin pans, until the edges start turning golden brown. Let cool.

Made by Amanda S. in Maine

Made by MJ from mybusycraftlife.blogspot.com

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