Miniuature Pies

Serving food in bite size portions seems to be all the rage these days – mini slider burgers, mini deep dish pizzas, bite size lasagna, and now – mini pies! Not only are these tiny pies super cute, they work out great if your Thanksgiving guest list is on the smaller side. We only had 6 people over for Friendsgiving, so making 3 whole pies seemed a little overkill. (Not that leftover pie is necessarily a bad thing!) I chose to make three classic pie flavors – pumpkin, dutch apple and cherry, but you can easily adapt this method to your favorite pie flavor. As far as the crust goes, go ahead and be a little naughty and use a pre-made crust, I won’t tell. 😉

Each pie recipe below is enough to make 12-15 mini pies of that flavor. If you don’t want to make so many, simply reduce the ingredients. I made 12 pies of each flavor and then froze the leftovers for another dinner we were attending.

Miniature Pies
Yields: 1 9” pie recipe = About 12-15 mini pies

Pie crust (either store bought or your favorite recipe)

Pumpkin Pie:
1 1/2 cup pumpkin puree
1/3 cup sugar
1 egg, beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Combine all ingredients in a small bowl and mix until well incorporated.

Dutch Apple Pie:
2 apples, peeled and diced
1 teaspoon cinnamon
2 tablespoons sugar

2 tablespoons butter, softened
1/4 cup brown sugar
1/4 cup flour

Combine the apples together with the cinnamon and sugar in a small bowl. In a separate bowl, use a fork to work the butter into the brown sugar and flour.

Cherry Pie:
1 can of cherry pie filling

Open the can. 🙂

Preheat the oven to 375 degrees F.

Roll out your pie crust onto a well floured surface. Use your largest biscuit cutter to cut the dough into circles. I used the bottom of a drinking glass, because my biscuit cutters were too small. The cup I used had a 4.5 inch diameter and worked perfectly. Gently press the dough circles into a greased muffin tin.

Fill your muffin tins with your favorite fillings. For the dutch apple, fill the tins with the apples, then top with the brown sugar streusel. For the cherry pies, you can do a lattice top or use a smaller piece of dough to top the pies.

Bake for 12-15 minutes until the edges of the pies are brown and the filling is cooked.

Source: Stick a Fork in It original recipe.

This entry was posted in Dessert, Pie, Thanksgiving. Bookmark the permalink.

7 Responses to Miniuature Pies

  1. Love the mini pies! Perfect so you can have a variety for a small gathering – so might have to try this since it will be just 3 of us this year!

  2. Miranda says:

    I’m a big fan of foods that are naturally portion controlled! I think that’s why I am obsessed with cupcakes and muffins! Doesn’t stop me from eating several at a time however … 😉
    Mini-pies are a great idea!!

  3. Melissa says:

    Cherry is my favorite pie – I love the mini lattice you put on top! It’s almost too cute to eat!

  4. Jill says:

    What a great idea! My family loves apple and pumpkin pie and I like cherry (rebel) so this would be perfect for all of us! Great idea and congrats on your top 9 position!!

  5. Jill says:

    Ooops…I mean featured position. I buzzed you, though so hopefully you get there!! 🙂

  6. Ramona says:

    What a perfect buffet item for the dessert table. Love them all. 🙂

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