Your favorite pie in "mini me" size. So cute, so easy -- and so delish!
Oh my goodness. These Mini Pies in a Cupcake Tin
may be one of the cutest recipes I’ve ever made!
We here at Tablespoon were inspired by Bella at Adventuress Heart
to try making “mini” versions of our favorite pies. And oh my goodness, they turned out to be adorable!
All you need for the quick and easy version are some Pillsbury pie crusts, a few cups of your favorite pie filling, and an egg – and you’re ready to go! These little guys do take a wee bit of time to prep, especially if you are making lattice crusts. But the sky’s the limit with how many ways you can customize these. So grab a muffin tin and give them a try!
Here’s the how to:
Make it easy by starting with two packages of Pillsbury refrigerated pie crusts.
Roll a single crust out on a flat surface, then use a 4-inch round cookie cutter (or I used a bowl) to cut out 3 circles out of the crust.
Press each circle into the bottom of a greased muffin tin for the bottom of the pie crust. Repeat with remaining dough until 12 muffin tins are filled.
Then scoop some of your favorite filling into each crust. I went with cherry this time!
Use the remaining scraps of dough to make the tops of the pie crusts. You can either cut thin strips to make a lattice top, or cut out small circles (with little slits in them) for traditional crust tops.
Brush each pie crust with an egg wash.
Then pop them in the oven for about 25-30 minutes or until they bake up to golden perfection.
Look how cute they are!!!
Ok, the lattice crust was my favorite from this batch. But see what you like best -- these are too fun!Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!