Introduction: Miniature Pies
You can use store bought crust and pie fillings or click here to view our simple recipes to 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! Click here to see more fun party treat ideas and recipes!
Preheat oven to 375 degrees F. 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.
Spoon pie filling into each well. You can use store bought or make our simple homemade pie fillings.
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.
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 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 and enjoy!
Finalist in the
Pi Day Pie Challenge