Mini Pies

No matter the festivity, mini pies are the perfect baked good. Easy to pick up and take to the dance floor or to mingle with family and friends, these are a necessity.

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Dough:

Ingredients:

2 cups flour

½ teaspoon salt

½ teaspoon baking powder

1 cup cold butter, cut into cubes + ½ cup, melted

½ cup cold sour cream

Directions: In a large bowl, whisk together dry ingredients. Add cubed butter and use a fork to combine the flour mixture and butter until it reaches the consistency of wet sand. Stir in the sour cream, and remove the dough from the bowl and place it on a well-floured surface. Knead the dough, adding small amounts of flour until no longer sticky. Wrap dough in plastic wrap and refrigerate. Once dough has chilled for 40 minutes, remove from refrigerator and roll back out onto floured surface to a half inch thickness. Using a large cookie cutter, cut eight circles from dough and place in mini aluminum foil pie pans or into a greased muffin tin. Add desired fillings using directions for each variation below and cover with dough in preferred design or simply with air vents. Using a fork, create a seam around the edges of the pie. Brush melted butter onto the pie tops. Bake at 425 degrees for 12-15 minutes or until golden brown.

 

Fillings:

Salted Caramel Apple

Ingredients (for eight mini pies):

2 cups Granny Smith apples, peeled and diced small

¼ cup sugar

¾ tsp. Cinnamon

2 tsp. Flour

Sea salt

1 bag soft caramels, chopped into small pieces

Directions: To apples, add sugar, cinnamon and flour and mix well. Fill each pie shell to half-full with apple mixture. Top with one layer of chopped caramels and a pinch of sea salt.

 

Mixed Berry

Ingredients (for eight mini pies):

2 cups mixed berries of choice (blueberries and raspberries pictured here)

¼ cup sugar

1 tsp. Lemon juice

1 tbsp. Cornstarch

Directions: To berries, add sugar, lemon juice and cornstarch. Fill mini pie shells with mixture.

 

Chocolate Covered Cherry

Ingredients (for eight mini pies):

½ bag of cherries (about 20 cherries)

¼ cup sugar

1 tsp. Lemon juice

3 tbsp. Water

1 tsp. Cornstarch

½ cup semi-sweet chocolate chips

Directions: To prepare cherries, remove stems and cut an X in the bottom of each one. Using a chopstick or wooden skewer, push through the top of each cherry to remove the pit. Once pitted, add to saucepan. To cherries, add sugar, lemon juice and 2 tbsp. Of the water. Bring to boil, lower heat to medium low and allow to cook for 15 minutes. In a bowl, combine the cornstarch with the remaining 1 tbsp. Of water (make sure it’s cold!). Stir the cornstarch mixture into the saucepan mixture. Remove from heat and transfer filling to a bowl to cool, covered by plastic wrap. When cooled completely, add filling to mini pie shells, leaving a quarter inch of space at the top. Top with a single layer of chocolate chips before adding pie tops.

 

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