In honor of Pi Day today, (3-14-15) I have made some mini pies! These are so fun, so quick, and extra delicious. I got this recipe idea from Gimme Some Oven and I like it because I don’t have to make anything from scratch.
All you need is a muffin tin, some pie filling, some pie crusts…and an oven.
STEP 1: Cut out 4-inch circles and form them into each tin.
STEP 2: Be sure to carefully stretch the crust enough so that it comes above the lip of the cup, and fill each cup with pie filling.
STEP 3: Cover each pie with a top crust or lattice, and seal the edges so no juices seep out.
STEP: Brush egg wash on each crust and bake at 350 for 25 min.
- 2 packages of refrigerated pie crusts (2 in each package)
- 2 (21 oz.) cans pie filling of your choice
- 1 egg, whisked
- Preheat oven to 350°F and grease a 12-cup muffin tin with nonstick cooking spray.
- Roll out pie crust on a lightly floured surface. Cut out circles that are 4 inches in diameter.
- Form each circle of dough into the bottom of each muffin cup, leaving a small rim of dough above the top of each cup.
- Fill each cup almost completely full of pie filling (about ¼ cup).
- Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then gently weave 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 crust, and gently press the top crust to the bottom crust together at the edges.
- Brush the tops of each pie with the whisked egg.
- Bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
- Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.