Pies and Mini Pies (5 page)
2 tablespoons margarine
Mix sugar, brown sugar, flour and cinnamon and mix with the apples and cranberries. Put in 9-inch pie pan on unbaked pie crust. Add margarine scattered on top. Put on top pie crust. Bake 40 to 50 minutes at 425 degrees F.
Cranberry Apple Mini Pies
** Cut the apples 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 Cranberry Apple 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 cranberry apple 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.
Apple Crumb Pie
1 unbaked pie shell
6 large tart apples
1 recipe pastry
1 teaspoon cinnamon
1 cup sugar, divided
3/4 cup flour
1/3 cup margarine
Arrange peeled, sliced apples in pastry lined pan. Mix 1/2 cup of sugar and the cinnamon. Sprinkle over the apples. Sift together the other 1/2 cup of sugar and the flour into a bowl. Cut in the margarine until the mixture is crumbly. Sprinkle over the apples. Bake at 400 degrees F for 40 minutes.
Apple Crumb Mini Pies
** Cut the apples 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 the muffin cup to use as handles for removing the pie easily, if desired. Refrigerate the crusts in muffin pans for 10 to 15 minutes before filling and baking.
Make the Apple Crumb filling according to this recipe. Only fill muffin cups 3/4 full with filling. 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 faster than regular pies. Cook the Apple Crumb pies for about 15 minutes at 400 degrees F, then turn down to 350 degrees F for about 10 to 20 more minutes. 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 regular size 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 mini muffin cups.
Refrigerated Pie Crust:
Cut 3" circles using a round cutter and shape into each mini muffin cup or roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of mini muffin cups.
Texas Grapefruit Pie
1 baked pie shell
3 large pink grapefruit
2/3 cup granulated sugar
3 teaspoons cornstarch
1 3 ounce package strawberry Jell-O® (not sugar free)
1 1/2 cups boiling water
1 9-inch baked pie crust
1 8 ounce carton Cool Whip® or whipped cream
Section grapefruit and peel off membrane. Drain grapefruit well on paper towels, or use a colander to save juice to drink later. Cut sections in half. Mix sugar, corn starch and Jell-O®, blending until there are no lumps. Stir mixture into 1 1/2 cups boiling water. Boil mixture until it coats the back of a spoon, 3 to 4 minutes. Let cool. Gently fold grapefruit sections into glaze. Pour into baked pie shell. Refrigerate for 2 hours. Serve topped with Cool Whip® or whipped cream.
Texas Grapefruit Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
** Refrigerator pie crusts may be used.
** Cut the grapefruit very small for mini pies.
** Add filling from Texas Grapefruit recipe after baking and cooling the mini pie crusts.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Fill muffin cups with pastry as directed below, depending on your mini pie size.
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 regular size muffin cup. Bake at 450 degrees F for 8 to 10 minutes or until lightly browned.
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. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.
Refrigerated Pie Crust:
Cut 3" circles using a round cutter and shape into each mini muffin cup or roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of mini muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.
Japanese Fruit Pie
9 inch unbaked pie shell
1 cup sugar
1 stick butter
Pinch of salt
2 eggs, beaten
1 teaspoon vinegar
1/2 cup pecans
1/2 cup raisins
1/2 cup coconut
Cream sugar and butter together. Add salt, eggs and vinegar; beat until well combined. Stir in pecans, raisins and coconut. Pour into unbaked pie shell. Bake at 325 degrees F for 35 to 40 minutes until set.
Japanese Fruit Mini Pies
** Cut the fruit and nuts 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 Japanese Fruit 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.