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Mini Pies in a Cupcake Tin

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Gimme Some Oven
Updated Apr 29, 2021
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A fun way to make a mini version of your favorite pie!

More About This Recipe

  • Mini versions of your favorite pie! So cute, so easy - and of course, so delicious! All you need for quick and easy miniature pies are some Pillsbury™ Pie Crusts, a few cups of your favorite pie filling and an egg. The sky's the limit with how many ways you can customize these pies. Change up the filling and try using other fruit like peach, or blueberry. Or for a fun holiday treat, make mini pumpkin pies for Thanksgiving dinner. Don't toss that leftover dough! Use the leftovers to create different top crusts. Keep it simple with a traditional top, or cut thin strips and create a fancy lattice. So grab a muffin tin and give it a try!

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Mini Pies in a Cupcake Tin

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 12
  • Ingredients 3
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Ingredients

  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 4 cups or 2 (21-ounce) cans pie filling, any variety
  • 1 egg, whisked
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Preheat oven to 350°F. Grease 12 muffin cups with cooking spray.
  • Step 
    2
    Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
  • Step 
    3
    Fill each cup until nearly full, about 1/4 cup, with pie filling.
  • Step 
    4
    Use the remaining dough to create a top crust to cover each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the bottom crust. Cut a few small slits into the crust. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.
  • Step 
    5
    Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake 30 to 40 minutes, or until the crust is lightly golden and the filling begins to bubble.
  • Step 
    6
    Remove from the oven and let cool for at least 15 minutes. Then very carefully with a knife, loosen the edges of each pie and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.

Nutrition

196.3 Calories
8.4g Total Fat
0.7g Protein
29.9g Total Carbohydrate
0.0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
196.3
Total Fat
8.4g
13%
Saturated Fat
3.5g
17%
Cholesterol
22.2mg
7%
Sodium
188.2mg
8%
Potassium
57.8mg
2%
Total Carbohydrate
29.9g
10%
Dietary Fiber
0.3g
1%
Sugars
0.0g
Protein
0.7g
% Daily Value*:
Vitamin C
3%
3%
Calcium
0.80%
1%
Iron
1.10%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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