Pies and Mini Pies (6 page)
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust:
Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust:
Cut 3" circles with a cookie cutter and shape into each muffin cup.
Blueberry Peach Pie
Pie Crust:
1 1/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup silvered almonds
1/2 cup vegetable oil
3 teaspoons water
Mix flour, sugar, salt, almonds, vegetable oil and water together until moistened. Press into pie plate. Bake at 375 degrees F for 20 minutes.
Filling:
3 teaspoons cornstarch
1 cup sugar
1 cup water
1 (3 ounce) package lemon gelatin
3/4 cup frozen or fresh blueberries
4 cups peaches, unpeeled, frozen or fresh, sliced
Combine cornstarch, sugar and water. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat. Add gelatin and stir until dissolved. Combine blueberries and peaches. Add to gelatin mixture. Toss gently. Pour into cooled baked pie crust. Cover and refrigerate for 1 hour. Serve with whipped cream.
Blueberry Peach Mini Pies
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into balls for muffin cups. Spray muffin pan cups with Pam. Add sturdy strips of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 350 degrees F for 15 to 20 minutes. Fill with filling recipe.
Mini Muffin Pan: 1-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into 24 one inch balls for mini muffin pan. Spray muffin pan cups with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 350 degrees F for 15 to 20 minutes. Fill with filling recipe above.
Swedish Apple Pie
2 1/2 apples sliced and peeled
1/2 teaspoon cinnamon
1 teaspoon sugar
1/4 teaspoon nutmeg
1 cup sugar
3/4 cup melted margarine
1/2 cup chopped pecans
1 cup flour
1 egg
Pinch of salt
Place sliced apples in container with lid. Sprinkle cinnamon, 1 teaspoon sugar and nutmeg over apples. Close lid and shake until apples are coated. Place apple mixture in greased pie tin or baking dish. In a mixing bowl mix together sugar, margarine, pecans, flour, egg and a pinch of salt. Pour sugar mixture over apples. Bake at 350 degrees F for 45 minutes to 1 hour until apples are done. Serve with whipped topping or ice cream.
Backyard Pie
1 unbaked pie shell
2 granny smith apples sliced
1 1/2 cups blackberries
1 1/2 cups raspberries
1 1/2 cups rhubarb
1 1/3 cups unsweetened apple juice
1/2 cup light brown sugar, packed
2 tablespoons honey
1 teaspoon cloves
1 teaspoon grated lemon rind
3 tablespoons cornstarch
1 unbaked 9-inch pie shell
Combine the apples, blackberries, raspberries, rhubarb, apple juice, brown sugar, honey, cloves and lemon rind in a saucepan. Cook until the apples are tender, stirring frequently. Stir in a mixture of the cornstarch and a small amount of water. Cook until thickened. Pour into the pie shell. Bake at 375 degrees F for 35 minutes.
Backyard Mini Pies
** Cut the fruit into smaller bite-size pieces for mini pies.
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
Spray muffin pans with Pam. Add a strip of parchment paper to each muffin cup to use as handles for removing the tiny pies easily. Fill with pie crust as directed below, depending on your mini pie size.
Make the Backyard Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the mini fruit pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust:
Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust:
Cut 3" circles with a cookie cutter and shape into each muffin cup.
Glaze for Fresh Fruit Pies
1 1/2 cups cold water
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
Food coloring
Mix sugar and cornstarch. Gradually add water. Cook until thick. Add lemon juice. Pour over fruit. For strawberries use red coloring; for blueberries use blue or purple coloring; for peaches use yellow coloring.
Custard Pies
Custard pies are great served warm or cold, plain or garnished with your favorite topping. You’ll find mellow, nutmeg-laced egg custard pie, decadent pecan pie and traditional pumpkin pie in this collection of classic custards. There’s also a unique recipe for a mock mincemeat pie that will leave your guests asking for your secret to this rich and flavorful filling.
If you’re looking for something a bit off the beaten path, try a black raspberry custard or a plum custard pie. Custard pies are popular comfort foods that are easy to prepare and make a welcome addition to any fall dinner or potluck get-together.
Custard Pie Tips
To test a custard pie for doneness, insert a knife an inch or so from the center of the pie. If the blade comes out clean, the filling is cooked through.
Always refrigerate custard pies. The milk and eggs used in the recipe can encourage bacterial growth if left at room temperature for a prolonged period.
Bake custard pies in a water bath to prevent the filling from cracking.
