3.14 Quick and Easy Mini Pies

If you are like me around the holidays, then you are running around like a chicken with your head cut off making 10 or more dishes for a dozen people. The joys of having a huge family :). So I decided to make a dessert that I could make most of it before hand and still have fresh pies right out of the oven. Apple Crumble, Triple Berry, and Pumpkin Rum pie with a Candied Pecan bonus!

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Step 1: Candied Pecans

This is the topping for the Pumpkin Rum Pies, but they are also great as a stand alone snack. They take an hour to cook so they need to go in first. These can also be made days ahead of time and will last in a ziplock bag for months. Though they are usually gone within hours around our house.

4 cups (1lb) Chopped Pecans
1 Large Egg White
1 TBS of Water
1/2 C White Sugar
1/2 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Cloves

Preheat oven to 250º

Cover a baking sheet with Parchment Paper.

Seperate the yolk from the egg white and put the white Gallon size bag.

Add the water, seal the bag and shake until frothy.

Add the pecans seal and shake to coat.

In a small bowl mix together the remaining ingredents.

Pour the sugar mixture in to the bag and shake well to coat.

Spread evenly on the baking sheet and put in the middle rack of the oven for 1 hour.

You will need to stir the nuts every 15 min.

Break up the clumps to make sure everything is cooked throughly, let cool and seal in a ziploc bag.