Mini Fruit Pies

Mini Fruit Pies

I love these little pies because they are so much more conveintent than a regular pie.  They are so easy to eat and taste so good.  These are one of those recipes that can be from scratch or not.  I have made this both ways and under tips and tricks you can find the pros and cons.

Ingredients:

Refrigerated Pie Crust or Pie Crust Recipe

Canned pie filling or Homemade pie filling

Sugar - if pie filling is tart

This is for a cherry pie.  

Prepare your pie crust.  Using a circle with a diameter of at least 4 inches cut out the circles for the bottom part of your pies.  I used a lid from one of my plastc mugs.  Place your dough circles into the muffin pan.  Push the dough down to mold to the bottom and sides.  You a form to poke holes in the bottom of each mini pie.  

Make sure there are no air bubbles in the bottoms of the pies.  Sprinkle a little sugar on the bottom of each pie crust.  Pour in a little pie filling.  Filling it about 1/3 full.  If pie filling it tart sprinkle some sugar on top of filling.  Put in more pie filling this time filling it to 2/3 full.  Sprinkle some more sugar on top.  Using a circle at least 3.5 inches in diameter cut out your dough circles for the top crust.  Cut out any designs you may want on your top crust.  Place top crust onto pie and pinch edges closed.  Brush egg wash on the top of each pie and sprinkle with sugar.

Bake at 350 degrees for 30 minuets.  

Yield: 

Refrigerated Pie Crust - 9 

Homemade Pie Crust (recipe doubled) -  12 

Tips and Tricks

• Refrigerated pie crust is so easy and convenient   But yield is small and dough tends to be thinner so pies are more brittle.
• I have found using the tradition pie cut for top works the best.
• Let pies cool in pan before removing.