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.
Yields: 1 9” pie recipe = About 12-15 mini pies
Pie crust (either store bought or your favorite recipe)
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.
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.