Pies and Mini Pies (9 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.
Graham Cracker Pie
Crust:
1/2 cup butter or margarine
1/2 cup sugar
16 graham crackers, rolled fine
Filling:
1 pint milk
3 egg yolks (reserve whites)
1/2 cup sugar
2 tablespoons cornstarch
Dash of salt
2 tablespoons butter
1 teaspoon vanilla
Topping:
3 eggs whites from filling (above)
Pinch of cream of tartar
4 tablespoons sugar
Cracker crumb mixture (reserved from crust)
For crust, cream together butter and sugar. Mix in graham cracker crumbs. Reserve about 1/2 cup to be sprinkled over pie. Put remainder into pie pan and press firmly. Chill. For filling, cook until thick the milk, egg yolks, sugar, cornstarch, and salt. Add butter and vanilla. Pour into crust. For topping, add cream of tartar to egg whites; and beat until stiff. Continue beating, adding the sugar a little at a time. Pile on top of pie. Sprinkle with the reserved crumb mixture from crust. Bake at 400 degrees F until crust hardens and top is browned.
Egg Custard Pie
1 unbaked pie shell
1 cup sugar
2 cups milk
6 eggs slightly beaten
1 teaspoon vanilla
Unbaked pie shell
Combine sugar, eggs, milk and vanilla until creamy and smooth. Pour into unbaked pie crust. Bake in 275 degrees F oven until knife comes out clean, approximately 45 minutes. Can be baked in greased baking dish, no crust.
Egg Custard 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 Egg Custard 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 custard 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.
Mock Mincemeat Pie
1 unbaked 9 inch double pie crust
4 granny smith apples, peeled, cored, sliced
1 1/2 cups seedless raisins
1/3 cup orange juice
1 tablespoon orange zest
1/2 cup apple cider
1/2 teaspoon ground cloves
3/4 cup sugar
1/2 teaspoon ground cinnamon
2 soda crackers, crushed
Preheat oven to 425 degrees F. Mix the apples, raisins, orange juice, orange zest and apple cider together in a pan. Cook on medium heat, until apples are very soft, stirring occasionally, about 20 minutes. Stir in the cloves, sugar, cinnamon and the soda crackers until well blended. Pour apple mixture into the pie crust. Put on top pie crust, pinch and crimp edges. Prick the top crust in a couple places to vent. Bake in oven for 15 minutes. Reduce oven temperature to 350 degrees F and bake until top is golden brown, about 30 minutes more.
Mock Mincemeat 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 Mock Mincemeat 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 mock mincemeat 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.
Cream Pies
You’ll find pies for any occasion with this great collection of cream pies. If you’re pressed for time, you’ll find no bake pies that are a breeze to make with ready-to-serve ingredients and whipped topping for last minute desserts and velvety smooth, feel good cream pies that are perfect for an evening treat after a day of outdoor activities.
From traditional banana or butterscotch cream pie to a magic lemon or topsy-turvy raspberry meringue pie, you’ll have rave reviews coming your way when you serve your guests one of these creamy, dreamy pies.
Manse Style Blueberry Cream Pie
1 baked pie shell
1 3 ounce package Philadelphia cream cheese
1 cup heavy cream – whipped
1 teaspoon vanilla
1/2 cup powdered sugar
1 can blueberry pie filling
Soften cream cheese to room temperature. Fold into whipped cream along with vanilla and powdered sugar. Pour into pie shell. Top with blueberry pie filling.
Manse Style Blueberry Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
** Refrigerator pie crusts may be used.
** Add filling from blueberry 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.